Ok, I took a look at the recipe and while I wouldn't say I disagree with everything in the recipe, there is a lot that is not nescessary. First off, dump the molases (especially in primary, I find it gave an odd mineral flavor when fermented). Second, there is no real difference in brown sugar or white if you buy it in the grocery store. Plain sugar is fine in Cider (or, if you want it to add some flavor get Turbinado or something along that line).
Next, don't boil anything! Do not boil the juice (or if you do make sure you add some pectic enzymes or it will never clear). Second, do not boil the honey! Warm the juice and add the honey to dissolve by all means but there is no reason to boil! 120 degrees is fine to pasturize (I don't bother, honey is highly resistent to bacteria and the juice is pasturized if you get it from the store, if not, campden it 24 hours in advance).
Lastly, nutrients are not needed but I have found they still help with fermentation. For cysers I really like Lalvin 71B or Nottinghams (if you want to use an ale yeast). It is going to ferment dry no matter what you use (most likely) and you may need to backsweeten to get that apple flavor.
Basically, it should go like this. Apple juice to 5 gallons + yeast of your choice + honey (I would go with 6-7 pounds) + sugar to an OG of 1.12 or so. Ferment till primary is done (about 2-3 weeks). Transfer to secondary for 2-3 months. Then either keg it or age it (if you can wait, worth it) for six months to a year. Voila . . . Cyser!