This year I attended OBC or Online Blog Conference, and one of the sponsors LorAnn Oils generously sent me 2 oils and a bakery emulsion to try. I received these products free of charge, but all opinions are my own.
Rich, buttery, pumpkin toffee with a hint of spice, the crunch of pumpkin seeds, and the smooth perfection of chocolate, white chocolate that is. This Pumpkin Toffee is a must make treat for Fall!
I have an amazing toffee recipe that has been handed down in my family, and is an art that not many of the family have mastered making. I have not mastered it, that is for sure. In fact, I have failed so many times at making it, that I have decided to leave it to the experts.
I leave that toffee to my Grandpa, and greedily stash some away each Christmas when he makes it so I can enjoy it all year. But I have been dreaming about Pumpkin Toffee.
When LorAnn sent us oils and emulsions, and I got a Pumpkin Spice emulsion, I knew I had to give toffee making a shot. So I opted to make a few changes to the family recipe and instead try something a little easier for the distracted home cook.
Traditionally a toffee will include nuts, or something, and I kept thinking how wonderful the nutty, salty, crunchy goodness that is pumpkin seeds would be instead of a different nut.
It was a great combination, and tasted just like Fall should. Earthy, sweet, spicy, and buttery! It made me want to start a fire, pull a scarf out twine about my neck, and wear long slipper socks around the house.
I have been sharing a lot of pumpkin recipes lately, from Pumpkin Baked Oatmeal Squares, to Pumpkin Pie Ice Cream, and more, and this is probably my favorite pumpkin recipe yet. The LorAnn oil made it amazingly flavorful without requiring very much. And my house smelled seriously amazing while it was cooking.
I wanted to dive in, but since I had a candy thermometer sticking out of it, I knew it was much too hot for actual diving. And so I waited, though not very patiently for it to harden.
- 1 1/2 cups butter (3 cubes)
- 1 1/2 Tsp Pumpkin Spice Emulsion (LorAnn)
- 2 1/2 Tbs dark Karo syrup
- 4 Tbs Water
- 2 scant cups sugar
- 1 bag white chocolate chips
- 1 cup roasted pumpkin seeds (the little green ones)
- In a heavy sauce pan, over medium heat, melt your butter.
- Add Pumpkin Spice Emulsion, Dark Karo Syrup and Water, one at a time, stirring after each addition.
- Add sugar and stir.
- Cook, allowing mixture to come to a slow boil until it reaches 280 degrees or soft crack stage. It should take 30-40 minutes.
- Prepare a cookie sheet with parchment paper
- Pour toffee mix over and let it spread across the paper
- While still hot, place half the chocolate chips over the top, and using a spatula, spread the chocolate as it melts to get an even coating.
- Sprinkle pumpkin seeds over the top of that.
- Place two sheets of parchment or wax paper on top, and get another cookie sheet that is the same size. Place it over the toffee and flip it.
- Then slide the toffee back into the original cookie sheet.
- Add the other half of the white chocolate chips to this side, and once melted slightly spread with spatula.
- Let cool and allow chocolate to harden, then break into pieces and enjoy!
If it is rainy, do not make toffee, wait a day after as the humidity in the air can interfere with the toffee turning out.
If cooking in a humid climate, consider running a dehumidifier in the kitchen while making your toffee
You can substitute other nuts or seeds for pumpkin, include them in the toffee itself, or leave them off completely if desired. Depending on the size, you may want to chop them.
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