Pumpkin Spice Toffee Recipe

Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

Spread the chopped pecans on top and toast for 7 to 8 minutes or until fragrant and lightly browned. Set aside.

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 of 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.

Stir the mixture every minute as it begins to boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 240 degrees F.

Continue to stir every minute until it reaches 290 degrees F. If the temperature is rising very fast, turn off the heat when the toffee reaches 285 degrees F, as it will continue to cook in a few seconds after.

Immediately remove the pan from heat and stir in 1 teaspoon of pumpkin pie spice and 1 cup toasted pecans.

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.

Mix the remaining 1 tablespoon of granulated sugar with the remaining ¼ teaspoon of pumpkin pie spice.

Melt the white chocolate. Spread the melted white chocolate on top of the toffee then sprinkle with remaining pecans and sugar-pumpkin pie spice mix.

Refrigerate the toffee for 20 minutes or until the white chocolate has set. Peel off the silicone baking mat and break toffee into pieces.

Serve and enjoy!