Peppery pumpkin seed toffee
Number of Servings: 24
Yield: about 1 lb. (24 servings)
Prep: 20 min (plus toasting seeds)
Cook: 15 min
1-1/2 cups toasted pumpkin seeds
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1. Prepare toasted pumpkin seeds according to recipe except add cumin and cayenne pepper to the oil mixture. Or, use purchased pumpkin seeds and omit cumin and cayenne.
2. Line a 13x9x2-inch baking pan with foil, extending it over edges.
3. Butter sides of a heavy 2-quart saucepan. In pan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 degrees F (soft-crack stage), about 15 minutes. Watch carefully after 280 degrees F to prevent scorching.
4. Remove saucepan from heat; remove thermometer. Quickly stir in toasted pumpkin seeds. Pour candy into prepared pan; spread evenly (mixture will be thick). Let candy stand until firm. When candy is cool and firm, use foil to lift from pan. Break into pieces. Store tightly covered.
Nutrition Facts (per serving): 138 cal., 11 g total fat (4 g sat. fat), 16 mg chol., 10 g carb., 82 mg sodium, 0 g fiber, 9 g sugar, 2 g pro.
Add Your Comment
You must be logged in to leave a comment. Login