Pumpkin Spice Toffee

Photo Credit: Cooking Classy

If you love everything pumpkin spice, this pumpkin spice toffee recipe will become your seasonal go to whenever you require something sweet. Jaclyn, the author of the Cooking Classy recipe blog, shared this toffee recipe which was originally published in a cookbook for another blog called Sally’s Baking Addiction. She loved the combination of warm spices and white chocolate so much that she had to share this brilliant buttery toffee with all her readers as well. Although this toffee recipe has the word pumpkin in the title, there isn’t any pumpkin in the toffee itself as it wouldn’t work well in candy form. Therefore, instead of using your leftover fall pumpkins in this dessert, you can save them for pumpkin pies or bars, or simply roast and turn into pumpkin puree to put in the freezer for future baking endeavours. In the case of this candy, you can rely on a pumpkin spice mix containing cinnamon, nutmeg, cloves, allspice and ginger to achieve a similar taste to your favourite pumpkin pie recipe.

Pumpkin spice should be easy to find in the baking aisle of your grocery store and makes baking all your pumpkin recipes a cinch rather than having to measure out multiple spices. If you have the typical pumpkin spices, like cinnamon and nutmeg on hand already, and don’t feel like running to the store to get a pumpkin spice mix, you can blend your mixture instead. The results will be just as amazing as the store-bought version, and you can place the combination in an airtight container or jar to store until the next time you need it.

One of the most defining features of toffee recipes is the use of unsalted or salted butter. The butter is combined with water and sugar, and cooked until the sugar caramelises turning the mixture into a nutty brown colour. Whenever candy making, it is important to continuously brush down the sides of the pot with water to remove sugar crystals, since those may cause the entire mixture to crystallise before turning to candy. It is also integral to use a candy thermometer to get the sugar mixture to the correct temperature so that it hardens properly. Even a few degrees off can cause the sugar mixture to set too tacky or not harden at all. Luckily, this pumpkin toffee recipe is very detailed, so you will know what the visual indicators are for the toffee’s doneness, as well as the temperatures. What makes this toffee unique is that it is coated in white chocolate for a snowy appearance. Although you may be tempted to substitute with dark chocolate or milk chocolate, white chocolate is the best chocolate to use because the pecan and cinnamon sugars will show up well against the white.

If you are used to giving cookies or chocolate gift boxes around the holidays, this toffee recipe will be a tasty addition because it makes a lot so you will have plenty to give to all your family and friends. Just make sure to pack this toffee separate from your other goodies, just in case the white chocolate starts to melt. The toffee should keep well in an airtight container so that it will be a great make-ahead for all of your holiday celebrations as well. Instructions are even provided for freezing the toffee so that you can keep it on hand for much longer. Once you have made this toffee recipe, you may be tempted to try your hand at other candy recipes through the holiday season. Thank you to Jaclyn, the author of the Cooking Classy recipe blog, for sharing this pumpkin spice toffee recipe with us.

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