Pumpkin spice pecan toffee is an easy candy recipe that brings together pumpkin spice, chocolate, and crunchy nuts into a simple homemade toffee. (This post contains affiliate links)ama
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, and 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. I recently came across the recipe, but decided to try something new, so I tossed some pumpkin pie spice just as the toffee had turned deep golden color, and Pumpkin Spice Pecan Toffee 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.
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 here for your convenience, at no additional cost to you.
Pumpkin Spice Pecan Toffee
- 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
- 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: