How To Make Pumpkin Spice Toffee
As one ages, one asks important questions in their lives. I think this happens a lot in autumn. The biggest introspective moments come when we ask what else in the world can be flavored with pumpkin spice? I know you agree with me when I say we need more pumpkin spice goods. The latte and twinkies are just not enough. The baby wipes leave me wanton. So, to keep up the drive for more pumpkin spice love, I ask the important question: what can I make that is pumpkin spice flavour? My answer is toffee! Yes, this is the how to make pumpkin spice toffee post! Yes!
How To Make Pumpkin Spice Toffee – The Toffee
Before the compulsory stack of toffee photo is presented and before we ponder how to make pumpkin spice toffee, we should spend some time thinking about how to make toffee. This is easy. And, I will assure you early, that the ease of making toffee is not complicated by making it pumpkin spice toffee. Toffee, for all intents and purposes, is the melting of butter and sugar together and heating it to an amazingly hot temperature. For this, a candy thermometer is welcome. Literally, over medium heat, melted butter and sugar form the most delicious candy ever made when the temperature hits 300F. Perhaps there is an occasional stir, perhaps the addition of a dash of vanilla, but it gets no more complicated than what is described above. Cue the compulsory stack of toffee picture…
How To Make Pumpkin Spice Toffee – The Pumpkin Spice Part
So important is the creation of pumpkins spice goods, that we have gone and created an official pumpkin spice mix. And to make clear our commitment to having more pumpkin spice stuff, I give you the formula free! BTW, as explained in that post, no pumpkin is needed. With our official pumpkin spice mix, (or even a purchased mix), the discussion surrounding the pumpkin spice-ification of toffee can commence.
PUMPKIN SPICE MIX – THE RECIPE
4 tbsp ground Cinnamon
1 tbsp ground Nutmeg
2 tsp ground Ginger
1.5 tsp ground Clove
1 tsp Cardamom
Pretty much, all you need to know about how to make pumpkin spice toffee is in the next sentence. – Follow the toffee recipe adding 1 tbsp of pumpkin spice mix. BOOM! WOW! That was easy.
How To Make Pumpkin Spice Toffee – The Part Where The Toffee Breaks
What? Didn’t someone just say making toffee was easy? It is, but you might run into a problem where, while melting together, the butter and sugar don’t play nicely together leaving you a big sugary mess that is sloppy with butter. Toffee shouldn’t oil out. In most cases, this won’t happen, but the spices sometimes don’t play nicely with the butter and sugar. If your pumpkin spice toffee breaks after heating it to 300F, carefully add a few splashes of water and stir like crazy before pouring out the toffee onto the prepared pan. BTW, be careful. It is going to sizzle when you add water. And don’t add too much water or your toffee will be chewy. There is nothing wrong with chewy toffee, we are just going for crunchy, that’s all.
How To Make Pumpkin Spice Toffee – The Chocolate
After pouring the toffee onto the prepared pan, the toffee deserves a slathering of white chocolate. Drop pieces of white chocolate on top of the hot toffee. After the chocolate gets melty, spread it out with a heat proof spatula. A light sprinkling of the official pumpkin spice on top of the chocolate is not only tasty, but also looks nice! Let the whole thing cool and it will all come together into a great treat!
Buttery toffee + pumpkin spice + creamy white chocolate! That’s how to make pumpkin spice toffee!
The ‘How To Make Pumpkin Spice Toffee’ Video is below. The full recipe follows.
- 8 oz of white chocolate
- 1/2 cup of butter
- 1 cup of sugar
- 1 tbsp of corn syrup
- 1 tsp vanilla
- 1 tbsp of pumpkin spice mix
- Prepare a baking tray by lining it with parchment paper.
- With a sharp knife, roughly chop the white chocolate.
- Connect a candy thermometer to a medium pot.
- Add the butter, sugar, corn syrup, vanilla and pumpkin spice mix to the pot.
- Put the pot over low heat and stir until all of the ingredients are well incorporated.
- When all the ingredients are incorporated together, turn the heat to medium and slowly heat the mixture to 300°F stirring occasionally.
- When the mixture reaches 300°F, pour the toffee into the prepared pan.
- While the toffee is hot, sprinkle the top with the white chocolate. Wait five minutes until the chocolate is melted, then, using a heat proof spatula, spread the chocolate all over the top of the toffee.
- Sprinkle a dash of pumpkin spice mix on top of the chocolate. Let cool completely until the chocolate and toffee are set.
- Break into pieces and serve.
- Store in an air tight container in the fridge.
- If the toffee breaks during heating continue to heat the mixture to 300F, remove from the heat, then add a splash of water while stirring to bring the toffee back together. Pour the toffee into the prepared pan. Only add a little bit of water. Too much water and your toffee will be chewy not hard.
Did I mention that you can also top the toffee with crushed cashews! That is good. Make sure you lightly salt the top after putting on the cashews! I usually don’t care that much for salty sweet things, but here it is magic!
I hope you enjoy!
Keep Eating! Keep Innovating!
Have you ever made pumpkin spice toffee? Let us know in the comments or on Facebook.
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