By Pure CookBook in Dessert — Nov 19, 2024

Salted Pumpkin Caramels

Homemade salted pumpkin caramels combining the flavors of pumpkin and fall spices.

Ingredients

Toast pumpkin seeds in a dry pan over medium heat for about 3 minutes until light golden brown. Remove from heat and cool.
Butter an 8x8-inch heatproof dish and line with parchment paper, buttering both sides of the parchment. Pour the pumpkin seeds into the dish in an even layer.
In a heavy-bottomed saucepan, whisk together the sugar, maple syrup, corn syrup, and water; set aside.
In a separate small saucepan over low heat, stir together the pumpkin puree and heavy cream until warm. Prepare butter, spices, and salt in small dishes for easy access.
With one saucepan over medium-high heat and the other over low heat, bring the sugar mixture to a boil while stirring occasionally. Continue cooking until it reaches 245°F (118°C).
Slowly add the warm cream mixture to the sugar mixture while whisking constantly to avoid bubbling over.
Continue cooking and whisking until the mixture returns to 240°F to 245°F (115°C to 118°C).
Turn off the heat and stir in the butter, spices, salt, and vinegar until well combined.
Carefully pour the caramel into the baking dish over the pumpkin seeds. Cool for 10 minutes and sprinkle flaky sea salt on top as desired.
Let the caramel cool to room temperature, then wrap and chill in the refrigerator for about 30 minutes to make cutting easier.
Cut into 64 pieces using a long thin knife, cleaning the blade with a hot damp towel as needed.

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)