Time for pumpkin treats! This ones not only pumpkin but pumpkin SPICE , which are not the same thing!
You will need!
Ingredients
- 1 and 1/2 cups (150g) chopped unsalted pecans
- 1 cup (2 sticks; 230g) 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 (if you can not find it pre mixed simple recipe below)
- 6 ounces (170g) quality white chocolate, coarsely chopped ( you can switch this out for whatever kind of chocolate you want , or even butterscotch chips )
PUMPKIN PIE SPICE MIX
- 4 Tbsp ground cinnamon
- 3 tsp ground ginger
- 3 tsp ground nutmeg
- 3 tsp ground allspice
- 1 tsp ground cloves
Mix in a bowl jar or bag and store to use when needed.
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Large baking sheet
- Parchment paper or baking mat
- Large saucepan
- Wooden spoon
- Pastry brush
- Candy thermometer
- Double boiler or Microwave to melt chips
- Pam or similar baking spray
Instructions
- Toast the pecans: Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper. Spread the chopped pecans on top and toast for 7-8 minutes or until fragrant and lightly browned. Set aside. 1 cup will be used inside the toffee and the rest are sprinkled on top.
- Make the toffee: While stirring with a wooden spoon, melt the butter over medium heat in a 3-quart heavy-duty saucepan. Once melted, add the water, 1 cup (200g) granulated sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
- Stir the mixture every minute as it begins to boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 240°F (116°C). Continue to stir every minute until it reaches 290°F (143°C; soft crack stage). Be watchful– the temperature slowly rises in the beginning, but then skyrockets quickly. If you notice it’s rising very fast, you can even turn off the heat when the toffee reaches 285°F (141°C), as it will continue to cook for a few seconds after.
- Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans. Pour the toffee out onto a lined baking sheet sprayed with baking spray. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the pan. Cool the toffee for 5 minutes.
- Meanwhile, get the toppings ready. Mix the remaining 1 Tablespoon of granulated sugar with the remaining 1/4 teaspoon of pumpkin pie spice. Melt the white chocolate. You can melt it in a double boiler or use the microwave.
- Spread the melted white chocolate on top of the toffee, then sprinkle with remaining pecans and sugar/pumpkin pie spice mix.
- Refrigerate toffee for 20 minutes or until white chocolate has set. Peel off the lining and break toffee into pieces.
- Store toffee in an airtight container at room temperature in a cool dry place for up to 2 weeks.
