- 1/2 cup toasted pumpkin 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
- Line an 8 x 3- inch loaf pan with wax 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 bottom medium saucepan. Brush down the sides
on the saucepan with water to remove every grain of sugar. Set a 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 extract.
- 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 wax paper or foil and cut into 24 (1-inch)
- Wrap individually in parchment or wax paper and store in an airtight container
for up to a week.