1. Can I make Pumpkin Spice Toffee without nuts?

Absolutely! You can omit the pecans entirely or substitute with roasted pumpkin seeds or sunflower seeds for a nut-free version that still delivers great crunch and flavor.

2. What if I don’t have pumpkin pie spice?

You can make your own blend using ¼ tsp each of cinnamon, ginger, nutmeg, cloves, and allspice. It’s easy and customizable—plus, homemade blends often taste fresher.

3. Can I use brown sugar instead of white?

While you can use brown sugar, it will change the texture and make the toffee slightly softer due to its molasses content. For classic Pumpkin Spice Toffee , stick with granulated sugar.

4. Is it possible to make this recipe vegan?

Yes! Use vegan butter and dairy-free white chocolate (like Enjoy Life or Trader Joe’s vegan bars). Make sure the corn syrup is also vegan-approved, and you’re good to go.

5. How long does Pumpkin Spice Toffee last?

Stored in an airtight container at room temperature, it will last up to 2 weeks. For longer storage, freeze it for up to 3 months and thaw overnight in the fridge.

6. Why did my toffee turn out grainy or greasy?

Grainy texture usually means the sugar crystallized. To avoid this, stir gently and brush down the sides of the pan with a water-dampened pastry brush. If it looks greasy, stir vigorously to re-emulsify.

7. What is the soft-crack stage in candy making?

Soft-crack stage happens at 270°F–290°F (132°C–143°C), when sugar forms firm but bendable threads in cold water. It gives Pumpkin Spice Toffee its signature snap without being too hard.

8. Can I double the recipe?

You can, but be cautious. Larger batches are harder to control in terms of temperature and stirring. If doubling, use a wider saucepan and stir constantly to prevent burning.

9. Can I use flavored chocolate instead of plain white chocolate?

Absolutely! Pumpkin spice, caramel, or cinnamon-flavored white chocolate all work beautifully. Just make sure it’s a high-quality baking chocolate that melts smoothly.

10. How do I package Pumpkin Spice Toffee for gifts?

Break the toffee into shards, place in cellophane bags or small treat boxes, and tie with ribbon. Add a gift tag for a thoughtful, homemade fall gift.

Pumpkin Spice Toffee: 7 Cozy Reasons to Love This Fall Treat

Description

This Pumpkin Spice Toffee blends buttery crunch with warm autumn spices, creamy white chocolate, and toasted pecans. It’s the ultimate fall candy—perfect for gifting, snacking, or adding to your seasonal dessert tray.

Ingredients

Scale

1 ½ cups (150g) chopped unsalted pecans
1 cup (226g) unsalted butter, cut into pieces
½ cup (120g) warm water
1 cup + 1 tbsp (215g) granulated sugar, divided
1 tsp salt
1 tsp light corn syrup
1 ¼ tsp pumpkin pie spice, divided
6 oz (170g) quality white chocolate, coarsely chopped

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Instructions

Preheat oven to 300°F (150°C). Toast pecans on a lined baking sheet for 7–8 minutes until fragrant. Set aside.
In a saucepan, melt butter over medium heat. Add water, 1 cup sugar, salt, and corn syrup. Stir until sugar dissolves.
Brush down sides of the pan with a wet pastry brush. Attach a candy thermometer. Stir every minute.
Once mixture reaches 290°F (143°C), remove from heat and stir in 1 tsp pumpkin pie spice and 1 cup pecans.
Pour onto a silicone mat-lined sheet and spread into a thick layer. Cool for 5 minutes.
Melt white chocolate and spread over cooled toffee. Mix remaining sugar and spice; sprinkle over top with extra pecans.
Refrigerate 20 minutes or until set. Break into shards. Store in airtight container at room temp for 2 weeks.

Notes

Make ahead: Freeze for up to 3 months.

No pumpkin pie spice? Use ¼ tsp each cinnamon, ginger, nutmeg, cloves, allspice.

Vegan option: Use vegan butter and dairy-free chocolate.

Tip: Stir vigorously if butter separates during cooking.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Candy, Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 piece (1/20th of recipe)
Calories: 160
Sugar: 14g
Sodium: 65mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg