Description
A delightful homemade toffee featuring a crunchy exterior and a sweet, buttery center, enriched with pumpkin seeds and warm spices.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup pepitas (raw pumpkin seeds)
- 1 cup bittersweet chocolate chips
- 1 tsp flaky sea salt (optional)
Instructions
- Line a 13 x 9 inch pan with parchment paper, leaving some overhang.
- In a large pot over medium-low heat, combine the butter, sugar, allspice, cinnamon, kosher salt, ginger, and nutmeg. Stir continuously until the butter melts, about 3-5 minutes.
- Bring the mixture to a simmer, stirring frequently, until it reaches 290 to 300 degrees for about 10 minutes.
- If the mixture separates, whisk it until emulsified.
- Remove from heat and stir in the pepitas.
- Pour the toffee into the prepared pan, smoothing into an even layer, and let it cool completely for about 1 hour.
- Once cooled, break into small pieces and dip half of each piece into melted chocolate.
- Optional: Sprinkle with flaky sea salt. Let the chocolate harden for about 30 minutes.
Notes
Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg