Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups (149g) pecan halves, (coarsely chopped)
  • 1 cup (227g) unsalted butter, ( cubed, plus more for greasing)
  • 1/2 cup (120ml) warm water
  • 1 +2 Tbsp (225g) granulated sugar, (divided)
  • 1 tsp salt
  • 1 tsp light corn syrup
  • 1 tsp pumpkin pie spice
  • 6 oz (170g) white chocolate, (broken into small pieces)
  • 1/2 tsp ground cinnamon

Instruction

  • Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and a 12 by 17-inch jelly roll pan with a silicone baking mat or lightly grease with butter. 
  • Spread the chopped pecans evenly onto parchment lined baking sheet and toast in preheated for 7 - 8 minutes, or until very lightly browned. Set aside.
  • Melt butter in a 3-quart heavy bottomed saucepan over medium heat, stirring occasionally with a wooden spoon (about every 2 minutes). Once butter has fully melted, add the water, 1 cup (200g) of the sugar, salt and corn syrup.
  • Stir constantly until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Attach a candy thermometer to pan, without letting it touch the bottom of pan.
  • Once the sugar has dissolved, bring mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 235°F (113°C). Stir lightly once every minute until candy reaches 290°F (143°C).
  • Remove pan from heat, stir in pumpkin pie spice and 1 cup of the pecans. Pour toffee onto baking sheet lined with silicone liner. Smooth into an even layer with a wooden spoon (toffee should be thick and won't spread to edges of pan). Allow toffee to cool for 5 minutes. 
  • Meanwhile in a small bowl whisk together cinnamon and remaining 2 Tbsp (25g) sugar. Sprinkle white chocolate evenly over slightly cooled toffee and allow white chocolate to rest until it has melted then spread into an even layer. 
  • Sprinkle the top evenly with remaining pecans and cinnamon sugar mixture. Refrigerate for 20 minutes, or until white chocolate has set.
  • Once set, remove from refrigerator and cut or break into pieces. Store in an airtight container at room temperature up to 2 weeks or freeze up to 3 minutes.