| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 24 candies |
Ingredients
- 1/2 cup toasted pumpkin seeds or sunflower seeds
- 1 cup maple syrup
- 3/4 cup light brown sugar
- 1/2 cup heavy cream
- 1/4 cup dark corn syrup
- 1 teaspoon pumpkin or apple pie spice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fine salt
- 2/3 cup canned pumpkin puree, room temperature
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
- Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
- Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
- Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
- When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
Nutrition Facts
| Calories | 92 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 60 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 1 grams |
| Protein | 0 grams |
| Sugar | 16 grams |
Reviews
I noticed some had a hard time with bringing the temp back up after adding the pumpkin so I nuked my pumpkin in the microwave before adding it to the sugar mixture and it took about 15 minutes to bring to firm ball stage. I cooked it until firm ball since some were saying soft ball was a little too gooey and they turned out perfect!
My first thought was that maybe people weren’t adjusting for high altitude but then remembered that at higher altitudes, you would cook to a lower temperature than given in recipes which were developed at sea level. I am assuming that Food Network Kitchens would be developed at sea level since they are in New York City. I guess if someone at a higher altitude cooked to a lower temperature than the recipe, that would make even softer and stickier caramels.
One other thing that can keep candy from setting up is the humidity. You might want to wait for another day if it is raining, snowing, or a high humidity day. Or, you can cook to a few degrees higher than the recipe on those days.
In any case, I am anxious to try this recipe to see whether I have any problems because it sure sounds YUMMY! I had to give a rating in order to post this, so I’m going to hope for the best since so many have loved it.
For me, the cooking to the firm/soft ball stages both took about 30% longer than what the recipe said it would. I’m not sure if this is because my candy thermometer (brand-new for this recipe!) wasn’t calibrated properly or because I used a non-stick pan or what. That said, I kept in mind all of the other comments about making SURE you get to the recommended temperature for each stage before moving on, and they set up perfectly. I also took my time getting to the soft ball stage because of some comments about the pumpkin burning…I think if you stir it in slowly intially and don’t crank up the heat to get the temp back up, you should be fine.
These caramels are just so rustic and simple and delicious…a perfect treat for the fall. I plan to make another batch to share with friends and family around Thanksgiving. Yum!