Preheat oven to 400.

Place butter in small saucepan on stove top over medium heat and allow it to melt.

Stir in sugar and bring to a low boil for about 3-4 minutes to allow caramel mixture to thicken, stirring regularly. Stir in 1 tsp of the pumpkin pie spice.

While the caramel mixture is thickening, line a rimmed cookie sheet with foil (unless you use the awesome non-stick baking pans I use, and in which case, no foil needed!!), and lay out saltine crackers in rows on the cookie sheet.

Stir the caramel mixture again, remove from heat, and pour it evenly over the saltines, using a spatula to spread it out to cover the crackers completely.

Place cookie sheet in preheated oven for 5 minutes.

Remove from oven and set pan on a hot pad. Sprinkle white chocolate chips over top of the hot saltines. You can either let the pan sit there for 5-10 minutes until the white chocolate chips completely soften on the hot saltines, or if you're impatient like I am and are ready to gobble up this toffee, you can place the pan back in the oven for a minute to melt the white chocolate.

Remove pan from oven and use a spatula to evenly spread the melted chips across the saltines.

After you've covered the saltines with the melted chips, evenly sprinkle the chopped pecans and remaining tsp of pumpkin pie spice over the top.

Allow pan to cool on a hot pad for 10-15 minutes (or until it's cool enough to set in the fridge), and then place in refrigerator for at least 30 minutes - until the toffee is chilly to the touch and completely set.

Remove from fridge and begin breaking apart. Place on platter or in serving bowl and enjoy with others!