This Pumpkin Spice Toffee Recipe Makes for a Splendid End to Fall Suppers
Pumpkin spice — it really is for everything. (Even pies!) We like to think of the warming spice mix as the easiest way to inject a little fall flavor into our cooking; in this case, we’re using it to amp up homemade butter toffee. Slather the whole thing in dark chocolate, toasted pecans, and a generous sprinkling of sea salt for a delicious end to a cozy fall dinner.
Eat the toffee as-is or package it up into cute cellophane bags for a DIY party favor or hostess gift. No need to purchase a special spice mix at the store; just use our recipe to quickly whip up your own at home. (It’s even easier if you already have a well-stocked fall pantry!)
Pumpkin PIE SpiceD Toffee Recipe
(Makes 1/2 sheet tray)
Recipe Note: For this recipe you’ll need a kitchen thermometer. For greatest accuracy, use a digital one with a probe feature rather than an old-fashioned candy thermometer. Making toffee isn’t complicated, but it’s important to work quickly, so have all of your ingredients and equipment ready before getting started. It never hurts to read through the recipe a few times first too!
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 8 ounces dark chocolate, finely chopped
- 1/2 cup toasted pecans, roughly chopped
- flaky sea salt
1. Line a rimmed sheet pan with a non-stick baking mat (such as a Silpat) or very lightly oiled parchment paper and set aside.
2. In a small bowl, combine cinnamon, ginger, allspice, cloves, and salt and set aside. Measure out vanilla extract and set aside.
3. Combine butter, water, and sugar in a medium-sized heavy bottom sauce pan. Set over medium-high heat and stir slowly until butter is melted and sugar dissolves. Keep a small bowl of fresh water and a pastry brush handy: If any sugar sloshes up the sides of the pan, use the wet brush to gently push it back into the rest of the mixture. This will help keep the candy from crystallizing.
4. Allow the butter mixture to come to a gentle rolling boil. At this point, stir occasionally and slowly as needed to prevent uneven cooking as the mixture approaches 300°F and starts to darken in color.
5. As soon as the mixture reaches 300°F, remove the pan from heat and stir in the pumpkin spice and vanilla extract. (The mixture will steam and bubble vigorously, so be careful!) Pour into the lined sheet pan, tilting the pan as needed to help the candy spread evenly.
6. Allow to cool for about 2 minutes and then sprinkle with the chopped chocolate. Let it melt (if it doesn’t melt all the way, pop into a 325°F oven for a few minutes) and then smooth with an offset metal spatula. Top with nuts and sea salt while the chocolate is still wet.
7. Allow to cool for at least 4 hours, then break into bite-size pieces. Store in an airtight container for up to 2 weeks (if you can keep from eating it before then!).
Check out Brit + Co’s Pinterest page for even more fun fall inspo!
(Recipe and photos via Jessica Smith Wall/Brit + Co)