3cupsrice krispiesyou can substitute ½ cup of rice krispies with ½ cup of pecans or walnuts too
8ozsemi sweet chocolate
Pumpkin Caramel Base
Butter and line an 8 x 8 inch pan with parchment paper. Set aside.
Place the salt, cream, pumpkin and butter in a saucepan. Heat over medium/medium high heat and stir until all the ingredients are melted and you have a smooth pumpkin cream mix. You can do this in the microwave (in a microwave-safe bowl) too. Set aside.
Add the sugar to a clean and dry saucepan (I used a 3 qt saucepan). Pour the corn syrup and the water. Gently mix to spread the water and corn syrup through the sugar. DO NOT stir the sugar mix, beyond this point.
Heat the sugar mix until it starts to boil. Swirl the pan to make sure that the sugar dissolves. Using a pastry brush and cold water, brush the sides of the pan to make sure there are no sugar crystals stuck to the sides (otherwise, these crystals may cause your caramel to crystallize).
Keep cooking the sugar until it turns amber in color. Do not leave the sugar unattended at this time because the sugar will burn very quickly.
When the the sugar has reached that right color, add the warm pumpkin mix and stir it in. The sugar mix will bubble and release steam, so be careful not to burn yourself (where kitchen gloves if needed).
Place the sugar thermometer in the caramel mix with the temperature set at 248°F - this is the soft-ball stage (see recipe notes to identify this stage without a sugar thermometer). Add the pumpkin spice and vanilla and stir to combine.
Keep cooking the caramel base until the temperature reaches 250-252°F (which is the hard-ball stage - see recipe notes on how to identify this stage without a sugar thermometer). To make sure the candy is at the right temperature, stir it a few times, and check the temperature again. Remove from the heat and let it cool down slightly, just for a few minutes.
Add the rice krispies and stir to combine. Pour the caramel mix into the prepared pan and spread evenly. Allow the caramel layer to set (about 1 - 2 hours in the fridge or a few hours at room temperature).
While the pumpkin caramel is setting, you can make the chocolate layer.
Place the chocolate, salt and butter in a heat-proof bowl. Microwave in 30 second bursts, stirring in between, until the chocolate and butter have melted and the mix is smooth. Spread this chocolate layer over the set pumpkin caramel layer evenly. Refrigerate for 1 - 2 hours.
When the chocolate layer has set, release the pumpkin caramels from the pan and cut into 25 squares using a warm knife.
To serve as toffees, cut each square in half and wrap each with wax paper or parchment paper.
Soft-ball stage - Fill a small bowl/saucer with cold water. Take one drop of the caramel base and drop it into the cold water. The caramel will form a ball that you can easily squish between your fingers (soft-ball).Hard-ball stage - Fill a small bowl/saucer with cold water. Take one drop of the caramel base and drop it into the cold water. The caramel will form a ball that's soft yet pliable between your fingers. This is the stage we need before adding the rice krispies.