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- Step 1Line a 13″ x 9″ pan with parchment, leaving an overhang on each 2 lengthy reverse sides. In a big (at the least 3-quart) heavy pot over medium-low warmth, cook dinner butter, sugar, allspice, cinnamon, kosher salt, ginger, and nutmeg, stirring always, till butter is melted and sugar is dissolved, 3 to five minutes. Carry to a simmer and cook dinner, stirring ceaselessly, till an instant-read thermometer registers 290° to 300° and combination turns a deep amber coloration, about 10 minutes. If combination breaks or separates, whisk till toffee is emulsified, being cautious to not splash your palms with sizzling toffee.
- Step 2Take away pot from warmth. Stir in pepitas. Pour toffee into ready pan and clean in an excellent layer. Let cool utterly, about 1 hour.
- Step 3Break toffee into small items. Dip half of every piece into melted chocolate and return to parchment-lined pan. Sprinkle with sea salt (if utilizing). Let sit till chocolate is hardened, about half-hour.
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