Pumpkin Spice Toffee

By stancec44

This pumpkin spice toffee is made with pecans, sugar, butter, white chocolate, pumpkin pie spice, and lotsa love. An easy food gift. Cookbook author and candy sorceress Sally McKenney openly asserts in her book Sally’s Candy Addiction that she’s part of the pumpkin spice craze that commences sometime in September and doesn’t stop until Christmas. Even though there’s no actual pumpkin in this pumpkin spice toffee, she says, you still get that familiar autumnal pumpkin spice flavor. And there’s nothing wrong with that

Ingredients

• 1 1/2 cups raw unsalted pecan halves, coarsely chopped
• 2 sticks unsalted butter (8 oz), cubed, plus more for the baking sheet
• 1/2 cup warm water
• 1 cup plus 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon light corn syrup
• 1 teaspoon store-bought or pumpkin pie spice
• 6 ounces white chocolate, broken into small pieces
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and line a 12-by-17 inch (30-by-43 centimeter) jelly roll pan with a silicone baking mat or lightly butter it.

2. Spread the chopped pecans on the parchment-lined baking sheet and toast for 7 to 8 minutes, or until very lightly browned. Transfer the pecans to a plate.

3. In a 3-quart (2.8-liter) heavy-duty saucepan over medium heat, melt the cubed butter, stirring about every 2 minutes with a wooden spoon. Once the butter has melted, add the water, 1 cup (200 grams) sugar, salt, and corn syrup and stir constantly until the sugar dissolves. Swap the spoon for a water-moistened pastry brush and brush down the sides of the pan. Attach a candy or deep-frying thermometer to the pan, making sure not to let the tip touch the bottom.

4. Once the sugar has dissolved, bring the mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color will form around 235°F (113°C). Continue to cook, stirring once every minute or so, until the candy reaches the soft crack stage or 290°F (143°C).

5. Remove the pan from the heat and stir in the pumpkin pie spice and 1 cup toasted pecans. Immediately pour the toffee onto the prepared jelly roll pan and smooth it into an even layer with a wooden spoon. The toffee should be thick and not spread all the way to the edges of the pan. Let the toffee cool for 5 minutes, then sprinkle the top with the white chocolate. Wait for the white chocolate to soften and melt from the heat of the toffee, then spread the melted white chocolate into an even layer using a rubber spatula or the back of a spoon. Sprinkle the top with the remaining toasted pecans.

6. Quickly mix the cinnamon and remaining 2 tablespoons (25 grams) sugar together in a small bowl. Sprinkle on top of the pecans. Refrigerate for 20 minutes, or until the white chocolate has set.

7. When the toffee has set, remove it from the refrigerator. Cut it into pieces using a sharp knife or break it into pieces as large or small as you desire. (You can store the toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks or you can freeze it for up to 3 months and thaw it overnight in the refrigerator before serving.)