Pumpkin Spice Toffee

Directions

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and a 12 by 17-inch jelly roll pan with a silicone baking mat or lightly grease with butter. Spread the chopped pecans evenly onto parchment lined baking sheet and toast in preheated for 7 - 8 minutes, or until very lightly browned. Set aside. Melt butter in a 3-quart heavy bottomed saucepan over medium heat, stirring occasionally with a wooden spoon . Once butter has fully melted, add the water, 1 cup of the sugar, salt and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Attach a candy thermometer to pan, without letting it touch the bottom of pan. Once the sugar has dissolved, bring mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 235°F . Stir lightly once every minute until candy reaches 290°F . Remove pan from heat, stir in pumpkin pie spice and 1 cup of the pecans. Pour toffee onto baking sheet lined with silicone liner. Smooth into an even layer with a wooden spoon . Allow toffee to cool for 5 minutes. Meanwhile in a small bowl whisk together cinnamon and remaining 2 Tbsp sugar. Sprinkle white chocolate evenly over slightly cooled toffee and allow white chocolate to rest until it has melted then spread into an even layer. Sprinkle the top evenly with remaining pecans and cinnamon sugar mixture. Refrigerate for 20 minutes, or until white chocolate has set. Once set, remove from refrigerator and cut or break into pieces. Store in an airtight container at room temperature up to 2 weeks or freeze up to 3 minutes.