Line a baking sheet with parchment paper. Set aside.
In a medium saucepan, melt the butter and mix together the sugar, water, salt, and spice into the pan. Mix together until well and turn on the heat to medium and attach a candy thermometer.
Mix the mixture slowly until it start to bubble. Stop and clear away any crystals on the sides of the pot with a moist pastry brush. Occasionally mix the toffee mixture, scraping the bottom and sides of the pot to prevent burning. Note: Be sure to clean the sides of the pan before you stir each time to prevent sugar crystals getting into the mixture which will in turn make the toffee grainy.
Continue to cook until the thermometer reads 280 degrees F. Remove the thermometer and swiftly pour the mixture onto the baking sheet, gently spreading out the mixture. Don't spread it too thin - the mixture shoud not reach the edges of the sheet.
Allow to cool for about 5 - 10 minutes, then top with the chocolate. Let the chocolate melt on the toffee, then use an offset spatula or bench scraper to evenly distribute the chocolate over the toffee. Sprinkle the top with the chopped, toasted pecans. Allow to cool completely - about another 30 minutes. Break apart by using a knife to chop it in chunks, or use your hands
Recipe by A Cookie Named Desire at https://cookienameddesire.com/pumpkin-spice-toffee/