Pumpkin Spice Pecan Toffee
September 5, 2020
A low-glycemic, fall treat everyone will enjoy! This 7 ingredient, easy to make candy works great as a gift or holiday dessert. Who doesn't like the flavor combination of pumpkin spice, dark chocolate, pecans and toffee?
Gluten Free, Egg free, Can Be Made Dairy Free
- Prep: 15 mins
- Cook: 25 mins
- Yields: 12 Servings
1Heat oven to 350 degrees. While oven is heating, line baking sheet with parchment paper. Toss pecans with 1 Tablespoon of melted butter. Place in single layer on baking sheet.
2Bake for 7 to 10 minutes occasionally stirring to make sure the nuts do not burn. Allow to cool.
Pumpkin Spice Toffee
1Line a second cookie sheet with parchment paper.
2Chop toasted pecans and set aside.
3Measure all ingredients and have them handy.
4Use butter to grease the inside of a medium saucepan.
5Over low to medium heat, melt the butter fully. Add coconut sugar, warm water, salt and pumpkin spice. Mix well and attach candy thermometer to pot.
6Continue mixing in a circular pattern never stopping until the thermometer reaches 295 degrees F. You can test to see if the toffee has reached the texture you prefer by dropping a small amount into a bowl of iced water. Once the candy cools, test it out. Too soft, continue cooking!
7Once the toffee reaches 295 degrees F, immediately remove from heat, remove the thermometer and pour onto the prepared baking sheet. Gently spread the mixture. It does not need to fit the entire cookie sheet.
8Allow to cool for 5 to 10 minutes. You may need to use a paper towel to clean up any oils that flow to the edges of the baking sheet.
9Pour dark chocolate morsels over the toffee and allow to melt. Spread with a spatula or knife until evenly distributed over the toffee. Sprinkle the toasted pecans on top.
10Cool in refrigerator for 30 minutes. Break with a knife or use your hands.
Wooden spoon, candy thermometer, bowl with ice water
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