It’s already October and I can’t believe it. I better get on the pumpkin bandwagon like everyone else! Recently I had some delicious toffee at a friend’s house, so I decided to make Pumpkin Toffee. Don’t let candy making scare you, it’s a lot easier than you think!
For this recipe you can use white or dark chocolate. The recipe calls for pecans, walnuts or almonds. Mix it up a bit and make some with each nut or just stick to one. The white toffee I used walnuts and the dark toffee I used almonds. Whatever you choose it all takes good with the pumpkin toffee.
The most important part of this recipe is not to over cook the mixture so you will need a candy thermometer. I’m so glad I purchased a thermometer, I use it for everything now. The one I have is magnetic so it’s handy to keep on the fridge for easy access.
Ingredients to make this delicious Pumpkin Toffee are as follows:
- Warm water
- Granulated sugar
- Light corn syrup
- Pecans, Walnuts or Almonds
- Pumpkin Pie Spice
- White or Dark Chocolate
Follow the directions carefully and you won’t regret it!
This toffee isn’t too hard, when you bite into the chewy goodness, it just melts in your mouth.
- 1 1/2 cups pecans, walnuts or almonds chopped up a little
- 1 cup unsalted butter cut into pieces, 2 sticks
- 1/2 cup warm water
- 1 cup + 1 tablespoon granulated sugar divided
- 1 tsp salt
- 1 tsp light corn syrup
- 1 1/4 tsp pumpkin pie spice divided
- 6 ounces white or dark chocolate coarsely chopped
Toast the chopped pecans, walnuts or almonds: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans, walnuts or almonds on top and toast for 7-8 minutes or lightly browned. Set aside. 1 cup will be used inside the toffee and the remainder 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 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 (if it touches 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). Watch carefully – the temperature slowly rises in the beginning, but then boasts quickly. If you notice it rising very fast, you can even turn off the heat when the toffee reaches 285°F (141°C), as it will continue to cook in the few seconds after.
Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans, walnuts or almonds. Pour the toffee out onto a silicone baking mat lined baking sheet. 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 or dark chocolate. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each.
Spread the melted white or dark chocolate on top of the toffee, then sprinkle with remaining pecans, walnuts or almonds and sugar/pumpkin pie spice mix.
Refrigerate toffee for 20 minutes or until chocolate has set. Peel off the silicone baking mat and break toffee into pieces.
Store toffee in an airtight container at room temperature in a cool dry place for up to 2 weeks.