Pumpkin Seed Toffee Recipe

Pumpkin Seed Toffee Recipe photo by Taste of Home

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My kids have food allergies, including tree nuts and peanuts. But they can eat pumpkin seeds so every fall we save the seeds from our pumpkins to add to various recipes including this one.—Suzanne Earl, Vernal, Utah

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Pumpkin Seed Toffee Recipe

Prep: 30 min. + cooling

Yield: 16 Servings

10 20 30

Ingredients

2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon corn syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup roasted pumpkin seeds or pepitas

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, corn syrup, pie spice and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature. Yield: 2 pounds.

Nutritional Facts 2 ounces equals 380 calories, 29 g fat (16 g saturated fat), 61 mg cholesterol, 284 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Seed Toffee in Country Woman Christmas Annual 2009, p71