Pumpkin Seed Toffee

Directions

1. Line a 13x9-inch baking pan with parchment paper, leaving extra hanging over the two long sides. In a large heavy pot (at least 3-quart) over medium-low heat, combine the butter, sugar, allspice, cinnamon, kosher salt, ginger, and nutmeg. Stir constantly until the butter melts and the sugar dissolves, 3–5 minutes. Increase the heat to bring to a simmer and cook, stirring often, until the mixture reaches 290°–300°F on an instant-read thermometer and turns a deep amber color, about 10 minutes. If the mixture separates, whisk it gently until emulsified, being careful not to splash.
2. Remove the pot from the heat and stir in the pepitas. Pour the hot toffee into the prepared pan and spread it into an even layer. Let it cool completely, about 1 hour.
3. Break the cooled toffee into small pieces. Dip half of each piece into melted chocolate (melt the chocolate chips first) and place them back on the parchment-lined pan. If desired, sprinkle with flaky sea salt. Allow the chocolate to set until hard, about 30 minutes.