Pumpkin Caramels Recipe


Nutrition

Cal/Serving: 217
Daily Value: 11%
Servings: 12

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat7g11%
Saturated3g17%
Trans0g0%
Carbs39g13%
Fiber1g3%
Sugars32g0%
Protein2g4%
Cholesterol16mg5%
Sodium120mg5%
Calcium52mg5%
Magnesium38mg10%
Potassium153mg4%
Iron1mg4%
Zinc1mg5%
Vitamin A2361IU47%
Vitamin C1mg2%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg21%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)5µg1%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Food Network

These chewy treats are the perfect giveaways for your holiday party. The pumpkin purée creates a unique and smooth texture in the caramel, and the pumpkin seeds add the perfect crunch. 

2.8
Ratings20

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 purée, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract

DIRECTIONS

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, about 18-20 minutes.

Carefully stir in the pumpkin purée. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees, 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.

Recipe Details

Servings: 12

Notes and Substitutions:

This recipe was adapted from the original on FoodNetwork.com.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human