Name: Pumpkin Seed Toffee
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 c. (2 sticks) unsalted butter, room temperature -; 1 c. (200 g.) 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 c. pepitas (raw pumpkin seeds) -; 1 c. bittersweet chocolate chips -; 1 tsp. flaky sea salt (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Seed Toffee

1. 1 c. (2 sticks) unsalted butter, room temperature -

2. 1 c. (200 g.) granulated sugar -

3. 1/2 tsp. ground allspice -

4. 1/2 tsp. ground cinnamon -

5. 1/2 tsp. kosher salt -

6. 1/4 tsp. ground ginger -

7. 1/4 tsp. ground nutmeg -

8. 1 c. pepitas (raw pumpkin seeds) -

9. 1 c. bittersweet chocolate chips -

10. 1 tsp. flaky sea salt (optional) -

How to cook deliciously - Pumpkin Seed Toffee

1. Stage

Line a 13" x 9" pan with parchment, leaving an overhang on both 2 long opposite sides. In a large (at least 3-quart) heavy pot over medium-low heat, cook butter, sugar, allspice, cinnamon, kosher salt, ginger, and nutmeg, stirring constantly, until butter is melted and sugar is dissolved, 3 to 5 minutes. Bring to a simmer and cook, stirring frequently, until an instant-read thermometer registers 290° to 300° and mixture turns a deep amber color, about 10 minutes. If mixture breaks or separates, whisk until toffee is emulsified, being careful not to splash your hands with hot toffee.

2. Stage

Remove pot from heat. Stir in pepitas. Pour toffee into prepared pan and smooth in an even layer. Let cool completely, about 1 hour.

3. Stage

Break toffee into small pieces. Dip half of each piece into melted chocolate and return to parchment-lined pan. Sprinkle with sea salt (if using). Let sit until chocolate is hardened, about 30 minutes.