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Description
A sweet and crunchy toffee made with pumpkin seeds and coated in chocolate.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (200 g.) granulated sugar
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup pepitas (raw pumpkin seeds)
- 1 cup bittersweet chocolate chips
- 1 teaspoon flaky sea salt (optional)
Instructions
- 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.
- Remove pot from heat.
- Stir in pepitas.
- Pour toffee into prepared pan and smooth in an even layer.
- Let cool completely, about 1 hour.
- 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.
Notes
- Ensure the pot is thick-bottomed to prevent scorching.
- Use an accurate candy thermometer for best results.
- If you don’t have a candy thermometer, you can test the toffee by dropping a small amount into cold water; it should form a hard, brittle ball.
- Allow the toffee to cool completely before breaking to avoid a sticky mess.
- The sea salt is optional, but it adds a lovely salty counterpoint to the sweet toffee and chocolate.