Pumpkin Spice Toffee with Pecans
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Trick or Toffee?
This Halloween season, forget the tricks—it’s all about the Pumpkin Spice Toffee treats! Make this sweet and wickedly spiced toffee for your favorite goblins or treat yourself!
Pumpkin Spice Toffee with Pecans
Yield: about 16 pieces
1 lb (4 sticks) butter, unsalted
2 cups granulated sugar
1 ½ teaspoon pumpkin pie spice, divided
¼ teaspoon kosher salt*
1 teaspoon vanilla extract*
2 cups white chocolate, finely chopped (or mini white chocolate chips)
1 cup chopped unsalted pecans, optional
Preheat oven to 300°F. Line a large baking sheet* with a silicone mat, parchment paper*, or foil. Spread chopped pecans on top and toast for 6 to 8 minutes or until fragrant and lightly browned. Toss with 1 teaspoon of pumpkin pie spice and set aside.
Cover another large baking sheet* with aluminum foil, silicone mat, or parchment paper. Butter generously. In a medium to large heavy-bottomed saucepan, combine the butter, sugar, and salt over low heat until the butter is melted, whisking constantly. Bring to a steady (not rolling) boil over medium-high heat, and cook until the mixture has reached 290°F on a candy thermometer*.
Remove the toffee from the heat and stir in vanilla and pumpkin spice. Pour the mixture onto the prepared baking sheet. Let sit for 5 minutes. Sprinkle the chocolate over the top and let the it soften for a few minutes. Spread the chocolate into a thin, even layer. Sprinkle with pecan mixture, if using. Refrigerate until set. Break into pieces, and store in an airtight container.
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