Pumpkin Almond Toffee


4 Tbsp. Torani Pumpkin Pie Syrup

1 lb. unsalted butter

2 cups sugar

2 Tbsp. light corn syrup

6 Tbsp. water

1 cup chopped almonds

11.5 oz. bag milk chocolate chips


Prepare your baking sheets. Line with foil and evenly coat with non-stick spray. Melt the butter in saucepan over medium heat until melted. Add the sugar, corn syrup, water and Torani Syrup. If you have one, place candy thermometer on the side of the saucepan so that the entire bulb is submerged in the sugar mixture. Raise heat to medium-high and bring the mixture to an even boil (boiling over entire surface). Cook the sugar mixture until the candy thermometer reads 270-290°F (soft-crack stage), stirring frequently with the wooden spoon. The color should turn to a medium brown, like a brown paper bag.
The sugar solution should create small threads when dropped in water and still be flexible in your fingers. Immediately pour the sugar mixture onto the cooking sheets, dividing evenly. Spread to create an even layer. Cool for 5 minutes until set. Pour chocolate chips over warm candy to melt. Once melted, spread into an even layer over the candy. Top with chopped nuts and lightly press into chocolate to set. Cool candy for a few hours at room temperature to harden. Once hardened, you can use the foil to pull up the candy and break into bite-sized pieces.

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