In a heavy sauce pan, over medium heat, melt your butter. 

Add LorAnn Pumpkin Spice Bakery Emulsion, dark Karo Syrup and Water, one at a time, stirring after each addition. 

Add sugar and stir. 

Cook, allowing mixture to come to a slow boil until it reaches 280°F or the soft crack stage. It should take 30-40 minutes. 

Prepare a cookie sheet with parchment paper 

Pour toffee mix over and let it spread across the paper 

While still hot, place half the chocolate chips over the top, and using a spatula, spread the chocolate as it melts to get an even coating. 

Sprinkle pumpkin seeds over the top of that. 

Place two sheets of parchment or wax paper on top, and get another cookie sheet that is the same size. Place it over the toffee and flip it. Then slide the toffee back into the original cookie sheet. 

Add the other half of the white chocolate chips to this side, and once melted slightly spread with spatula. Let cool and allow chocolate to harden, then break into pieces and enjoy! 

NOTES: Humidity can significantly affect the outcome of toffee, preventing it from setting correctly. If conditions are humid or it’s raining, it’s best to wait a day before making your batch, or consider running a dehumidifier in the kitchen to create a drier environment. You can substitute other nuts or seeds for the pumpkin seeds, incorporate them directly into the toffee, or omit them altogether. Depending on their size, chopping them before use may be recommended.