This easy toffee gets an autumn twist with pecans and a hint of pumpkin spice. It’s perfect for fall gift giving or just to nibble as a special treat.
25 years ago, my friend Rita gave me her aunt’s English Toffee recipe. The best part was that you didn’t have to use a candy thermometer, which is sometimes daunting. Her recipe called for cooking the sugar and butter exactly 15 minutes, until it looked like “golden caramel”.
I made it for many years for holiday gifts. Then, about a dozen years ago, I misplaced the recipe and forgot how delicious and easy it was. A local candy maker sells various flavors of toffee and when I tasted hers, I decided to try and replicate the recipe. I tossed some pumpkin pie spice just as the toffee had turned deep golden color, and this toffee with pumpkin spice was born.
You can tailor the toffee recipe to your own taste, using milk, semi-sweet or dark chocolate, and walnuts or pecans. The only tricky bit with making candy is the weather. It’s best to make it on a cool, dry day. Humidity can ruin a candy recipe. Use a candy thermometer for absolute accuracy. The sugar must reach a temperature of between 305-315 degrees F. to achieve “hard crack”. Line a baking sheet with greased parchment, aluminum foil or a silpat, silicone baking mat (my personal favorite). Coarsely chop and lightly toast nuts, sprinkle over baking sheet.
Pour hot sugar mixture over nuts. It should look just about like this, deep-golden brown. The thermometer should read between 305-315 degrees F.
Wait 3-5 minutes or so, then sprinkle chocolate chips or chopped chocolate over hot toffee. After chips have softened and become shiny, spread chocolate over toffee.
Sprinkle chopped nuts over toffee. Refrigerate until hard.
Break into bite sized pieces and store in an airtight container.
Pumpkin Spice Pecan Toffee doesn’t need to be refrigerated after it’s set.
Some of the items used in this post are available at my Amazon Affiliate Store
Pumpkin Spice Pecan Toffee
Ingredients
- 1 1/4 cup unsalted butter 2 1/2 sticks
- 2 1/4 cups sugar
- 1/2 cup water
- 1 teaspoon salt
- 1 1/2 cup pecans toasted and coarsely chopped
- 1/2 cups pecans toasted and finely chopped
- 8 ounces dark chocolate chips or chopped chocolate
- 1 Tablespoon pumpkin pie spice
Instructions
- Line a 10" x 15" jelly roll pan with a silicon baking mat, or butter the bottom of the pan.
- Spread 1 1/2 cups toasted pecans over baking sheet.
- Clip a candy thermometer on large, heavy bottomed sauce pan. Over medium heat, bring butter, sugar, salt and water to a boil. Continue cooking, stirring constantly with a wooden spoon, until temperature reaches between 305 degrees F. and 315 degrees F. Keep an eye on it as it can quickly burn. Remove from heat and stir in pumpkin spice.
- Carefully pour mixture over toasted nuts, spreading with a spatula to cover nuts.
- Wait a few minutes then sprinkle chocolate over hot toffee, letting it melt. Use a spatula to spread chocolate over toffee.
- Sprinkle 1/2 cup finely chopped and toasted nuts over warm chocolate and refrigerate until hard.
- Break toffee into pieces.
- Toffee does not need to be refrigerated once it has set.
Another pumpkin spice recipe you might enjoy:
Gluten-Free Pumpkin Spice Cheesecake With Bourbon-Maple Whipped Cream
Jennifer | Bake or Break says
I bet this is delicious! I love how customizable the recipe is.
Cynthia says
I’ll be making it again with darker chocolate too!
Meagan @ A Zesty Bite says
I’ve got everything I need to make these toffee candies.
Katie @ Domestiphobia says
This looks AMAZING. I’m hosting Thanksgiving for family for the first time ever this year, and I might just have to make this. Thank you!
Cynthia says
Thanks Katie, how fun to host your first thanksgiving!
Allison - Celebrating Sweets says
Bring on all things pumpkin! This sounds fabulous!
Maria says
So pumped to make this for friends this fall! 🙂
Jessica @ A Kitchen Addiction says
What a perfect fall candy!
Christine says
This looks SO GOOD! So many great flavors. It’s good to know it’s best to make on a cool, dry day. I did not realize humidity could be a factor.
Kristine says
EEE! I am loving all of the fall inspired dishes popping up right now! This toffee sounds TO DIE FOR! I can’t wait to try this, thanks!
Lisa Bryan | Downshiftology says
Oh wow – I definitely need this! Toffee and chocolate are my favorite, but I’m loving the pumpkin flavor for the holidays!
Emily says
I love toffee!Adding pumpkin pie spice is brilliant, can’t wait to try this recipe!
Tina says
I love making toffee. My husband really appreciates the homemade candy and I think toffee is really easy. Thanks for this recipe!
Amy says
This was delicious! The recipe doesn’t say what to do with the 1 tsp of salt, so I assume it went in the toffee mixture over the heat? Trying next time with pumpkin seeds and some fresher pumpkin pie spice! Note to self: buy new every fall!
Cynthia says
yes! thanks I’ve amended the recipe.