Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Ingredients

serves makes about 1 1/4 pounds, active time 25 minutes, total time 2 hours, including setting/cooling

• 12 tablespoons (1 1/2 sticks) unsalted butter, cubed
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate, chopped
• 3/4 cup toasted pumpkin seeds, toasted
• Sea salt

Procedures

1. Line a large baking pan with parchment paper. Put the pan on a flat surface and protect the surface—because toffee is sugar cooked at a high temperature—with a trivet or a towel underneath. In a small saucepan, combine the butter, sugar, and 2 tablespoons water (being careful not to get sugar on the sides of the pan, where it can crystallize) and bring to a boil over medium-high heat, stirring until the sugar dissolves. Boil the mixture, stirring constantly, until it turns a beautiful caramel color (about 295°F on a candy thermometer), about 7 minutes. Immediately remove from the heat.
   
2. Add the salt and stir to combine, then add the vanilla and stir to combine. Be careful: the mixture is very hot and will sputter. Immediately pour the toffee onto the parchment paper–lined pan and, with a heatproof spatula, quickly spread it in an even layer almost to the edges. (This is very hot, so resist the temptation to stick a finger in it.)
   
3. Let cool completely.
   
4. Temper the chocolate. Bring 2 inches of water to a bare simmer in a medium pot. Set a medium metal bowl over it, add two-thirds of the chocolate, and gently melt it. Remove the bowl from the heat and stir in the remaining chocolate until melted and smooth.
   
5. Pat the surface of the cooled toffee dry to make sure the chocolate will adhere properly. With the heatproof spatula, spread the melted chocolate in an even layer over the toffee, then quickly scatter the pumpkin seeds on top and sprinkle with sea salt. Let stand until the chocolate hardens.
   
6. Break the toffee into large pieces. The toffee will keep, covered, for up to 2 weeks.

Basic Roasted Pumpkin Seeds

A basic recipe for toasted pumpkin seeds that can be spiced up to your taste.

Ingredients

serves Makes about 2 cups, active time 10 minutes , total time 1 1/2 hours

• 2 cups pumpkin seeds
• 2 tablespoons vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper

Procedures

1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degree oven, stirring occasionally, or use a hair dryer.
   
2. Adjust oven rack to center position and preheat oven to 325°F. In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.