Ingredients
Equipment
Method
How to Make Pumpkin Seed Toffee
- Line a baking sheet with parchment paper for easy toffee removal.
- Melt the butter and sugar in a heavy-bottomed pot over low heat, stirring constantly until golden, about 15-20 minutes.
- Stir in the allspice, cinnamon, kosher salt, ginger, nutmeg, and pepitas, and cook for an additional 3-5 minutes.
- Pour the toffee mixture onto the baking sheet, spreading it evenly with a spatula. Allow to cool for about 30 minutes.
- Melt the chocolate chips in a microwave-safe bowl, then drizzle over the cooled toffee and sprinkle with flaky sea salt.
- Break the toffee into bite-sized pieces and enjoy!
Nutrition
Notes
Store in an airtight container for best freshness. This toffee also makes a great gift packaged in decorative bags.
