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Pumpkin Spice Toffee is a delightful treat that combines the warm flavors of pumpkin spice with crunchy pecans and creamy white chocolate. It’s perfect for fall gatherings, holiday celebrations, or a sweet snack whenever you want to enjoy something special. This toffee offers an inviting aroma and tastes just as comforting as it sounds.
Why make this recipe
Making Pumpkin Spice Toffee is a great way to embrace the fall season. The rich flavors of pumpkin spice make it a seasonal favorite that appeals to people of all ages. It’s simple to prepare and allows you to create a candy that feels festive and homemade. Plus, it’s an impressive treat to share with friends and family, making it a wonderful addition to holiday parties or cozy evenings at home.
How to make Pumpkin Spice Toffee
Making Pumpkin Spice Toffee is a straightforward process that requires just a few ingredients and some careful attention to detail. Here’s how to do it step by step.
Ingredients :
- 1 and 1/2 cups (150g) chopped unsalted pecans
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into pieces
- 1/2 cup (120g) warm water
- 1 cup + 1 Tablespoon (215g) granulated sugar, divided
- 1 teaspoon salt
- 1 teaspoon light corn syrup
- 1 and 1/4 teaspoons pumpkin pie spice, divided
- 6 ounces (170g) quality white chocolate, coarsely chopped
Directions :
Preheat your oven to 300°F (150°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Spread the chopped pecans on top and toast them for 7-8 minutes until they become fragrant and lightly browned. Remember, you’ll use part of these for mixing into the toffee and sprinkle the rest on top later.
In a 3-quart heavy-duty saucepan over medium heat, melt the butter, stirring with a wooden spoon. Once it’s melted, add the warm water, 1 cup of granulated sugar, salt, and corn syrup. Stir constantly until the sugar has dissolved. To avoid any crystallization, brush down the sides of the pan with a water-moistened pastry brush.
Attach a candy thermometer to the pan, ensuring it does not touch the bottom for an accurate reading. Stir the mixture once every minute. As it boils, you will see rapid bubbles form, and it will become thicker and change color. When it reaches 240°F (116°C), continue stirring until it hits 290°F (143°C), which is the soft crack stage. Be careful, as the temperature can rise quickly. If it approaches 285°F (141°C), you may turn off the heat because it will continue to cook slightly even after removing it from the heat.
Take the pan off the heat and stir in 1 teaspoon of pumpkin pie spice and 1 cup of the toasted pecans. Pour the toffee onto the prepared baking sheet and smooth it into an even layer. Let it cool for about 5 minutes.
While the toffee cools, prepare your toppings. Mix the remaining 1 tablespoon of granulated sugar with the remaining 1/4 teaspoon of pumpkin pie spice. Melt the white chocolate either in a double boiler or in the microwave in 20-second increments, stirring each time until it is fully melted.
Spread the melted white chocolate over the toffee, then sprinkle with the remaining pecans and the sugar/pumpkin pie spice mix. Place the toffee in the refrigerator for about 20 minutes or until the white chocolate sets.
Once set, peel the toffee off the mat or parchment and break it into pieces. Store in an airtight container at room temperature in a cool, dry place for up to 2 weeks.
How to serve Pumpkin Spice Toffee
Pumpkin Spice Toffee is great on its own or can be served alongside a warm beverage like coffee or hot chocolate. It makes a lovely gift when packed in decorative boxes or jars. You can also serve it as part of a dessert platter at parties or gatherings to share with friends and family.
How to store Pumpkin Spice Toffee
Store the Pumpkin Spice Toffee in an airtight container at room temperature. Make sure it’s in a cool and dry area, away from direct sunlight. This way, it can stay fresh for up to 2 weeks, allowing you to enjoy every last piece.
Tips to make Pumpkin Spice Toffee
- Make sure to watch the candy thermometer closely to prevent it from overcooking.
- Use a heavy-duty saucepan to ensure even heating and avoid burning the toffee.
- If you want a stronger pumpkin flavor, add a bit more pumpkin pie spice to the mixture.
- For a touch of crunch, experiment with additional nuts or dried fruits as toppings.
Variation
You can swap out the pecans for other nuts like almonds or walnuts if you prefer. Additionally, for a darker flavor, consider using dark chocolate instead of white chocolate.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but remember to reduce the amount of salt in the recipe to avoid making the toffee too salty.
Q: I don’t have a candy thermometer; can I still make this recipe?
A: It’s best to use a candy thermometer for accuracy, but if you don’t have one, you can test the toffee by dropping a little into cold water. If it forms a soft crack, it’s ready.
Q: How do I know when the toffee is done cooking?
A: The toffee should reach 290°F (143°C) on the candy thermometer, which is the soft crack stage. You can also check by dropping some into cold water; it should be pliable but hold its shape.