Thought I’d whip up a seasonal candy for Halloween this year ! Inspiration of course comes from the spiced lattes so many people look forward to this year, and a new take on a favorite toffee recipe I have been making and reinventing for ages now. I kept it simple and nut free for this recipe, but I’m sure it would be just as tasty with some walnuts or pumpkin seeds mixed in.
- 1 1/4 cup butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup water
- 1 tbsp molasses
- 1 tbsp coffee powder
- 1 tsp pumpkin spice mix
- 1 tbsp pumpkin puree
- 12 ounces white chocolate, chopped
- 1 ounce semi-sweet chocolate
Butter a cookie sheet and set aside. In a heavy bottom saucepan over low-medium heat, melt the butter, then add both sugars, water, molasses, coffee and pumpkin spice mix. Stir until sugars dissolve, increase heat to medium and cook for 16-20 minutes or until mixture reaches the hard crack stage (keep a glass of iced water nearby for this purpose).
Remove from heat, stir in pumpkin puree, making sure it is evenly distributed. Pour toffee mixture onto buttered cookie sheet. Sprinkle white chocolate over top of hot toffee, let stand for a minute or two until you can start to spread it over the toffee. Melt the ounce of semi-sweet chocolate and drizzle it over top of all. Use a knife to make a slight marble pattern.
Allow candy to set, then break into pieces to serve. Can be kept in a sealed container. Enjoy!