Pumpkin Spice Toffee

A li’l bit late to the game but here we are- Pumpkin Toffee. Enough said.


  • 1 1/2 cups pecan pieces
  • 1 cup salted butter, chopped
  • 1/2 cup warm water
  • 1 cup sugar
  • 1 tspn salt
  • 1 tspn light corn syrup
  • 1/2 cup pumpkin puree
  • 1 and 1/4 teaspoons pumpkin pie spice, divided
  • 1 cup semi-sweet chocolate chips


  1. Line a large baking sheet with parchment paper or a silicone baking mat- the silicone baking mat being the better of the two. Set aside until needed later
  2. In a pan lightly toast pecan pieces for 7-8 minutes or until fragrant and lightly browned. Set aside on a plate until needed
  3. In a large heavy pan, melt the butter over medium heat. Once melted, add the water, 1 cup sugar, salt, corn syrup and pumpkin puree. 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
  4. Now get comfortable- you’re going to be stirring a LOT. Constantly but gently stir the mixture until it reaches 290°F (143°C; soft crack stage). Be watchful– the temperature slowly rises in the beginning, but then moves quickly. I usually take mine off the heat when the toffee reaches 285°F (141°C), as it will continue to cook in the few seconds after
  5. Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans. Pour the toffee out onto the prepared. lined baking mat. Your mixture should be thick and not spread all the way to the edges of the pan. Cool the toffee for 5-10 minutes
  6. In a microwaveable bowl melt the chocolate chips until smooth. I melt it in the microwave in 20 second increments, stopping and stirring after each
  7. Spread the melted chocolate on top of the toffee, then sprinkle with remaining pecan pieces and sprinkle over the remaining pumpkin pie spice
  8. Refrigerate toffee for 20 minutes or until the chocolate has set. Peel off the silicone baking mat and break toffee into pieces- sized to personal preference of course!
  9. Store toffee in an airtight container at room temperature in a cool dry place for up to 2 weeks

*If you notice the butter separating at any time during the cooking process, remove the pan from heat and beat vigorously (but carefully!) to bring the mixture back together


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