Christmas Cookie Week: Pumpkin Cookies

 

Yes, it's that time of year again. Tonia's Kitchen is proud to walk down Christmas Cookie Lane in the runup to the big holiday. And this year, we have something extra special for you to try in your oven. They're called Pumpkin Snicker Cringles, kind of like a gingerbread with the warm winter spices that you might associate with the holiday, but with a different flavor profile involving pumpkin. The trick here, says Fabulous Modern Cookies co-authors Chris Taylor and Paul Arguin, is to make the sure the pumpkin doesn't turn the cookie you're making into more of a cake. Pumpkin, and other wet ingredients tend to do that. That's where their innovations come in. They studied something called Tangzhong Technique. It's a Japanese baking method by which you can trap the moisture of a wet ingredient, and allow the flavor to be more chewy, like a cookie, instead of soft like a cake.  It's a great Christmas Cookie!

Ingredients (makes about 3 dozen cookies):

• 2 1/4 cups flour, divided
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 1 1/2 cups dark brown sugar, packed
• 1 tablespoon ground cinnamon
• 2/3 cup pumpkin puree (not pie filling)
• 3 large egg yolks, at room temperature
• 3/4 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium-sized bowl, whisk together 2 cups flour, the baking soda, and salt.  Set aside.

Add your butter to a small saucepan over medium heat. Let melt and continue to heat undisturbed until it begins bubbling.

Once the bubbling begins to quiet down, start swirling the pan constantly for about 1 minute, or until you start seeing the solids at the bottom of the pan turning golden brown and the butter has a nutty aroma (this can go from seeing nothing to being quite golden brown in a matter of seconds, just as a heads up.)

Remove the pan from heat and stir in the brown sugar along with 2 teaspoons of cinnamon, scraping at the bottom of the pan to fully incorporate all of the browned bits.

Transfer the mixture to a large bowl.

In a separate small, microwave-safe bowl, stir together the remaining 1/4 cup flour and the pumpkin puree.

Add the mixture to your microwave and heat in 30 second increments, stirring in between each one, until the mixture has thickened into a paste (about 2 minutes total). This is called the Tangzhong Technique

Add the pumpkin mixture to the large bowl with the brown sugar mixture.

Using an electric mixer, beat the mixtures together on medium speed to fully combine. Let set for 15 minutes, or until fully cool.

Once cool, mix in the egg yolks and the vanilla extract on medium speed.

Reduce the speed to low and mix in your flour mixture a little at a time, being sure to scrape down the sides of the bowl from time to time to make sure everything is fully combined.

In a separate small, shallow bowl, whisk together the remaining teaspoon and cinnamon and the confectioners’ sugar.

Use a cookie scoop to portion out a ball of the dough and drop it into the cinnamon-sugar mixture.

Gently roll the ball around to completely coat and then place on your baking sheet.

Repeat, adding the coated dough two inches apart on your baking sheet.

Add to your oven and bake until the cookies are puffy and the tops are cracked, about 11 to 15 minutes, rotating the pan halfway through. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.

Repeat with your remaining dough and cinnamon-sugar mixture. You can store the cookies in an airtight container at room temperature for several days.

A Chili Pumpkin Spice

  

It's a real chili for the fall. And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

Perfect Pumpkin Toffee For Halloween

  

Just in time for the season too! Pumpkin seems to be in everything these days, from your favorite coffee to main courses.  But here's a simple, delicious and easy way to bring out the Pumpkin and enjoy Halloween.  Sally McKenney, who wrote the new cookbook Sally's Candy Addiction stopped by Tonia's Kitchen to talk about her recipe for Pumpkin Spice Toffee.  It can easily be done on a stovetop, and the ingredients are simple. Despite that, it'll make Halloween party guests think you have your own candy making machine! Find out more on Sally's website

Ingredients

1½ cups (149g) raw unsalted pecan halves, coarsely chopped

1 cup (2 sticks; 227g) unsalted butter, cubed, plus more if using for greasing

½ cup (120ml) warm water

1 cup plus 2 tbsp (225g) sugar, divided

1 tsp salt

1 tsp light corn syrup

1 tsp pumpkin pie spice

6oz (170g) white chocolate, broken into small pieces

½ tsp ground cinnamon

Special Equipment

large baking sheet

12 x 17-in (30 x 43cm) jelly roll pan or a similar-sized rimmed baking sheet

silicone baking mat (recommended)

3-qt (2.8L) heavy-duty saucepan

pastry brush

candy thermometer

1 Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper and a 12 x 17-in (30 x 43cm) jelly roll pan with a silicone baking mat or lightly butter or spray with nonstick cooking spray. Spread the chopped pecans onto the baking sheet and toast for 7–8 minutes, or until very lightly browned. Set aside.

2 Melt the cubed butter over medium heat in a 3-qt (2.8L) heavy-duty saucepan, stirring occasionally (about every 2 minutes) with a wooden spoon. Once melted, add the water, 1 cup (200g) of sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.

3 Once the sugar has dissolved, bring the mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 235°F (113°C). Stir lightly once every minute until the candy reaches 290°F (143°C; soft crack stage).

4 Remove pan from the heat and stir in the pumpkin pie spice and 1 cup of the toasted pecans. Pour the toffee out onto the prepared jelly roll pan. Smooth into an even layer with a wooden spoon. The toffee should be thick and not spread all the way to the edges of the pan. Allow the toffee to cool for 5 minutes, then sprinkle the top with white chocolate. Allow the white chocolate to soften and melt from the heat of the toffee, then spread the melted white chocolate into an even layer using a rubber spatula or the back of a spoon. Sprinkle the top with remaining toasted pecans.

5 Quickly mix the cinnamon and remaining 2 tablespoons (25g) of sugar together in a small bowl. Sprinkle on top. Refrigerate for 20 minutes, or until white chocolate has set.

6 Once set, remove toffee from the refrigerator. Cut, using a sharp knife, or break into pieces as large or small as you want.

MAKE-AHEAD TIP: Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze up to 3 months and thaw overnight in the refrigerator before serving.

A Stew for the Fall

   

With fall underway, these mild days and cool nights make tastes turn to soups and stews.  And this week, we celebrate the quesential fall food, the pumpkin.  What better way to honor this orange mainstay, than by celebrating it in a comforting fall stew?  Dee Dee Stovel, who wrote The Pumpkin Cookbook, came by Tonia's Kitchen, to talk about her Cream and Pork Stew, which uses wonderful autumn flavors like onions, garlic, fresh ginger, chicken broth, apple cider and dark beer. Combine that with fresh pumpkin and lots of boneless pork for a rich, comforting stew that'll warm those cool nights!

Perfect Pumpkin Cheesecake

   



When you talk about pumpkin cheesecake, you might think the pumpkin would be front and center in the actual cheesecake. But not with this recipe. Dee Dee Stovel, who wrote The Pumpkin Cookbook, stopped by Tonia's Kitchen, to talk about her Pumpkin Orange Cheesecake, with the pumpkin in the crust.  Dee Dee told Tonia she takes grated fresh pumpkin, ground ginger snaps, chopped almonds and grated orange zest, for a delicious crust that binds a standard cheesecake.  Don't be disappointed the pumpkin's not in the cheesecake, Dee Dee says the unique flavor of the crust really makes it special! See the recipe by clicking on this link and clicking previous twice.

Changing Up the Pumpkin Cookie

 When you want a pumpkin cookie, you don't want pumpkin cake! That's why when you make these Pumpkin Snickerdoodles, it's important to cook the pumpkin in a skillet. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, came by Tonia's Kitchen to talk about her recipe. She told Tonia that heating the pumpkin in a skillet removes the moisture and lessens the chance you'll end up with a cakey cookie.

Yield:

2 dozen cookies

Ingredients

¾ cup pumpkin puree
1 stick (8 tablespoons) salted butter, softened
1¼ cups granulated sugar
2 large egg yolks
2 cups all-purpose flour
1¼ teaspoons pumpkin pie spice
1¼ teaspoons kosher salt
1 teaspoon cream of tartar
½ teaspoon baking soda
Cinnamon sugar, for rolling

Instructions

Line two cookie sheets with parchment paper. Set aside.

In a small frying pan, cook the pumpkin puree over medium heat, stirring often, until the mixture is drier, darker in color, and making crackling sounds, about 6 minutes. Remove from heat and cool.

Preheat your oven to 375°F and set your racks to the upper- and lower-third positions.

In a large bowl, using a stand or handheld mixer, cream the butter and sugar until fluffy. Add the pumpkin and egg yolks to the butter mixture and stir, scraping down the sides of the bowl a couple of times. Don’t worry if the mixture looks a bit curdled. Add the flour, pumpkin pie spice, salt, cream of tartar, and baking soda; beat until combined.

Pour your cinnamon sugar into a shallow bowl (you’ll need about a cup for this many cookies). Break the dough off into pieces the size of Ping-Pong balls and roll them into balls, then roll in the cinnamon sugar. Arrange the balls on the prepared baking sheets, leaving about 2 inches between. Bake until the cookies are puffed and golden at the edges, 10 to 12 minutes.

A Fall Side

 Fall is here, and with the change in the seasons comes a desire for a hearty side dish to go with some cooler temperatures. Amy Traverso, who's the Senior Food Editor at Yankee Magazine, stopped by Tonia's Kitchen with a great idea for sugar pumpkins. Amy told Tonia she uses them in her recipe for Walnut Rosemary Glazed Pumpkin Wedges, which really makes for a nice side dish for your upcoming Thanksgiving feast, or other big holiday meal

Yield:

4-6 servings

Ingredients

1 medium sugar pumpkin (also known as pie pumpkin)
3 tablespoons olive oil
3 tablespoons maple syrup
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
¼ cup firmly packed brown sugar
¼ cup walnut pieces
1 teaspoon fresh rosemary leaves, chopped

Instructions

Preheat your oven to 400°F and set a rack to the middle position. Line a large rimmed baking sheet with parchment paper.

Slice off the top ¼ inch of the pumpkin to remove its stem. Cut in half lengthwise and scoop out the seeds. Cut each half crosswise into wedges about 1½ inches wide at their widest point.

In a large bowl, toss the pumpkin slices with the olive oil, maple syrup, 1 teaspoon salt, and pepper. Arrange the wedges, skin side down, on the prepared baking sheet and transfer to the oven to cook for 15 minutes. Meanwhile, in a food processor, pulse the brown sugar, walnuts, rosemary, and remaining ¼ teaspoon salt until the mixture looks like wet sand with small pieces of walnuts.

Remove the pumpkin from the oven and sprinkle evenly with the brown sugar mixture. Return to the oven and roast until the slices are golden brown and the walnuts are toasted, 10 to 12 minutes more.

Pumpkin Spice-Chili Edition

 

It's a real chili for the fall. And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

Want Authentic Thai? Travel to New England...

...or follow the recipe from Yankee Magazine. Senior Food Editor Amy Traverso stopped by Tonia's Kitchen to talk about a recipe from someone who settled in New Hampshire, but is originally from Thailand. They own Chaing Tai Cafe and offer their customers a delicious Thai Pumpkin Red Curry. Some of the ingredients are a little on the exotic side, but offer, as Amy says, layers of flavor. Once you get everything in order, making this one pot dish is easy!

Yield:

6 to 8 servings

Ingredients

1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
2 cups coconut milk
½ medium peeled and seeded kabocha squash, sugar pumpkin, or butternut squash, cut into 1-inch cubes (about 1 pound)
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
3 kaffir lime leaves, torn
2 tablespoons fish sauce, plus more to taste
3 tablespoons brown sugar, plus more to taste
½ teaspoon kosher salt
Cooked jasmine rice, for serving
1 sliced serrano, jalapeno, or other chili pepper (optional)
½ cup chopped Thai basil or sweet Italian basil

Instructions

Warm the oil in a 4- or 5-quart Dutch oven over medium heat. Add the red curry paste, stir, and let it cook for a minute, then whisk in the coconut milk.

Add the squash, chicken, kaffir lime leaves, fish sauce, brown sugar, and salt and cook until the squash is tender and chicken is cooked through, 20 to 30 minutes.

Serve the curry over cooked rice and sprinkle with chili (if using) and basil. Serve hot.

A Pumpkin Cookie You Wouldn't Expect

When you want a pumpkin cookie, you don't want pumpkin cake! That's why when you make these Pumpkin Snickerdoodles, it's important to cook the pumpkin in a skillet. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, came by Tonia's Kitchen to talk about her recipe. She told Tonia that heating the pumpkin in a skillet removes the moisture and lessens the chance you'll end up with a cakey cookie.

Yield:

2 dozen cookies

Ingredients

¾ cup pumpkin puree
1 stick (8 tablespoons) salted butter, softened
1¼ cups granulated sugar
2 large egg yolks
2 cups all-purpose flour
1¼ teaspoons pumpkin pie spice
1¼ teaspoons kosher salt
1 teaspoon cream of tartar
½ teaspoon baking soda
Cinnamon sugar, for rolling

Instructions

Line two cookie sheets with parchment paper. Set aside.

In a small frying pan, cook the pumpkin puree over medium heat, stirring often, until the mixture is drier, darker in color, and making crackling sounds, about 6 minutes. Remove from heat and cool.

Preheat your oven to 375°F and set your racks to the upper- and lower-third positions.

In a large bowl, using a stand or handheld mixer, cream the butter and sugar until fluffy. Add the pumpkin and egg yolks to the butter mixture and stir, scraping down the sides of the bowl a couple of times. Don’t worry if the mixture looks a bit curdled. Add the flour, pumpkin pie spice, salt, cream of tartar, and baking soda; beat until combined.

Pour your cinnamon sugar into a shallow bowl (you’ll need about a cup for this many cookies). Break the dough off into pieces the size of Ping-Pong balls and roll them into balls, then roll in the cinnamon sugar. Arrange the balls on the prepared baking sheets, leaving about 2 inches between. Bake until the cookies are puffed and golden at the edges, 10 to 12 minutes.

Bring in The Holidays...With This Chili

 

And the reason it's great for the holiday season is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

A Pumpkin Pie That's Sweet...and Spicy

 

Thanksgiving is almost here, and Pumpkin Pie is always a welcome tradition at the holiday dinner table. And this being Tonia's Kitchen, you know we couldn't leave a tradition well enough alone.  Famed Food Network chef Bobby Flay stopped by to tell Tonia about his delicious take on the pie, specifically Pumpkin Pie with cinnamon crunch, with bourbon-added whipped cream and maple syrup.  It's enough to make me very hungry!

Bobby, who wrote Bobby Flay's Throwdown says he starts the pie with a crust made out of graham cracker crumbs, butter, cinnamon and eggs.  He then fills the pie with pumpkin puree, ginger, nutmeg, cloves, sugar, eggs and cream.  Chef Bobby bakes it slowly, then adds the crunch.  That's made out of flour, rolled oats, cinnamon sugar and butter.  That goes on top of the pie filling.  Then take whipped cream mixed with bourbon and maple syrup and top it all off!   The pie could make you scream Hey Bobby Flay!

Cinnamon Crunch

1/2 cup all-purpose flour

1/2 cup quick-cooking rolled oats

1/2 cup light muscovado sugar

1 teaspoon ground cinnamon

7 tablespoons unsalted butter, cut into small cubes, cold

Crust

2 cups graham cracker crumbs

8 tablespoons (1 stick) unsalted butter, melted

1/8 teaspoon ground cinnamon

1 large egg, lightly beaten

Filling

3 large eggs

3 large egg yolks

3/4 cup dark muscovado sugar

1/4 cup granulated sugar

2 tablespoons molasses

11/2 cups canned pumpkin puree

11/4 teaspoons ground cinnamon, plus more for the top

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon fine salt

1 cup heavy cream

1/2 cup whole milk

1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract

3 tablespoons unsalted butter, melted

Bourbon-Maple Whipped Cream (recipe follows), for serving

Bourbon-Maple Whipped Cream

1 1/4 cups heavy cream, very cold

1/2 vanilla bean, split lengthwise, seeds scraped out and reserved

2 tablespoons Grade B maple syrup

1 to 2 tablespoons bourbon

To make the cinnamon crunch, preheat the oven to 350 degrees F.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

A Perfect Pumpkin Toffee for Halloween

 

Just in time for the season too! Pumpkin seems to be in everything these days, from your favorite coffee to main courses.  But here's a simple, delicious and easy way to bring out the Pumpkin and enjoy Halloween.  Sally McKenney, who wrote the new cookbook Sally's Candy Addiction stopped by Tonia's Kitchen to talk about her recipe for Pumpkin Spice Toffee.  It can easily be done on a stovetop, and the ingredients are simple. Despite that, it'll make Halloween party guests think you have your own candy making machine! Find out more on Sally's website

Ingredients

1½ cups (149g) raw unsalted pecan halves, coarsely chopped

1 cup (2 sticks; 227g) unsalted butter, cubed, plus more if using for greasing

½ cup (120ml) warm water

1 cup plus 2 tbsp (225g) sugar, divided

1 tsp salt

1 tsp light corn syrup

1 tsp pumpkin pie spice

6oz (170g) white chocolate, broken into small pieces

½ tsp ground cinnamon

Special Equipment

large baking sheet

12 x 17-in (30 x 43cm) jelly roll pan or a similar-sized rimmed baking sheet

silicone baking mat (recommended)

3-qt (2.8L) heavy-duty saucepan

pastry brush

candy thermometer

1 Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper and a 12 x 17-in (30 x 43cm) jelly roll pan with a silicone baking mat or lightly butter or spray with nonstick cooking spray. Spread the chopped pecans onto the baking sheet and toast for 7–8 minutes, or until very lightly browned. Set aside.

2 Melt the cubed butter over medium heat in a 3-qt (2.8L) heavy-duty saucepan, stirring occasionally (about every 2 minutes) with a wooden spoon. Once melted, add the water, 1 cup (200g) of sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.

3 Once the sugar has dissolved, bring the mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 235°F (113°C). Stir lightly once every minute until the candy reaches 290°F (143°C; soft crack stage).

4 Remove pan from the heat and stir in the pumpkin pie spice and 1 cup of the toasted pecans. Pour the toffee out onto the prepared jelly roll pan. Smooth into an even layer with a wooden spoon. The toffee should be thick and not spread all the way to the edges of the pan. Allow the toffee to cool for 5 minutes, then sprinkle the top with white chocolate. Allow the white chocolate to soften and melt from the heat of the toffee, then spread the melted white chocolate into an even layer using a rubber spatula or the back of a spoon. Sprinkle the top with remaining toasted pecans.

5 Quickly mix the cinnamon and remaining 2 tablespoons (25g) of sugar together in a small bowl. Sprinkle on top. Refrigerate for 20 minutes, or until white chocolate has set.

6 Once set, remove toffee from the refrigerator. Cut, using a sharp knife, or break into pieces as large or small as you want.

MAKE-AHEAD TIP: Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze up to 3 months and thaw overnight in the refrigerator before serving.