Pumpkin Spice Toffee
Ingredients
The toffee
-
1
cup
unsalted butter, cut into pieces
-
½
cup
warm water
-
1
cup
granulated sugar
-
1
Tbsp
granulated sugar
-
1
teaspoon
salt
-
1
teaspoon
light corn syrup
-
1¼
teaspoons
pumpkin pie spice
The toppings
-
1½
cups
chopped unsalted pecans
-
6
ounces
quality white chocolate, coarsely chopped
Instructions
- Preheat the oven to 300°F (150°C) and toast the pecans for 7-8 minutes.
- Melt the butter in a heavy-duty saucepan over medium heat and add warm water, sugar, salt, and corn syrup.
- Stir constantly until the sugar dissolves and brush down the sides of the pan.
- Attach a candy thermometer and cook the mixture, stirring every minute, until it reaches 290°F (143°C).
- Remove from heat and stir in pumpkin pie spice and toasted pecans.
- Pour the toffee onto a lined baking sheet and let cool for 5 minutes.
- Melt the white chocolate and spread it over the toffee, then sprinkle with remaining pecans and pumpkin pie spice.
- Refrigerate until the chocolate has set, then break into pieces.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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