Step 1Line a 13″ x 9″ pan with parchment, leaving an overhang on each 2 lengthy reverse sides. In a big (at the least 3-quart) heavy pot over medium-low warmth, cook dinner butter, sugar, allspice, cinnamon, kosher salt, ginger, and nutmeg, stirring always, till butter is melted and sugar is dissolved, 3 to five minutes. Carry to a simmer and cook dinner, stirring ceaselessly, till an instant-read thermometer registers 290° to 300° and combination turns a deep amber coloration, about 10 minutes. If combination breaks or separates, whisk till toffee is emulsified, being cautious to not splash your palms with sizzling toffee.
Step 2Take away pot from warmth. Stir in pepitas. Pour toffee into ready pan and clean in an excellent layer. Let cool utterly, about 1 hour.
Step 3Break toffee into small items. Dip half of every piece into melted chocolate and return to parchment-lined pan. Sprinkle with sea salt (if utilizing). Let sit till chocolate is hardened, about half-hour.
