Pumpkin Spice Pepita Toffee

October 22, 2010

in American,Confections & Candies,Recipes

Pumpkin Spice Pepita Toffee

Now talk about something dangerous scary to have around the house… And nope, I’m not referring to the spiders or skeleton on the bowl.

Pumpkin Spice Pepita Toffee

If you are brave enough to try an make this, don’t say I didn’t warn you! After a bite, or two, or once half the batch is almost gone you’ll realize why. :)

Pumpkin Spice Pepita Toffee

So, just play it safe. Here’s what you do… you ONLY make this if you have a proper disposal plan set up ahead of time. I.e. Have a party to go to, need to give someone a gift, etc.

You get the picture… right?

Pumpkin Spice Pepita Toffee

3/4 cup roasted and salted pepitas (shelled pumpkin seeds)
1 cup butter
1 cup granulated sugar
1/2 teaspoon pumpkin spice
1 cup white chocolate chips

1. Line a baking sheet with foil or a Silpat, sprinkle 1/2 cup pepitas in a single layer over the over baking sheet to cover an area of approx 7 X 10; set aside.

2. In a heavy saucepan or copper pan combine butter and sugar. Cook over high heat stirring constantly until the candy reaches 300 degrees F (Hard Crack stage) this step takes between 5 – 7 minutes. Remove for heat and quickly pour over the pepitas; allow to cool completely.

3. Melt chocolate in the microwave oven in intervals of 30 seconds at 50% power and stirring inbetween until chocolate is soft enough to spread stir in pumpkin spice. Spread chocolate mixture over cooled toffee and sprinkle remaining 1/4 cup pepitas. Allow chocolate to cool completely before breaking toffee into bite-size pieces.

Pumpkin Spice Pepita Toffee

Note: The square black plastic and more appropriate, toffee serving size dessert dish was provided by RestaurantWare.com. If you would like to pick some up for yourself just use the code daydreamerdesserts at checkout for a cool 10% off your purchase.

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