Butter Pecan Toffee Pumpkin Pie

Butter Pecan Toffee Pumpkin Pie
Photo by Scott Peterson


  • ¼ cup toffee bits or toffee bars (such as Skor or Heath)
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons water
  • 1 cup pecan halves

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle ove...

View full recipe at Epicurious


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