By Erin Huffstetler | 10/17/2018 | No Comments
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Get your hands on some pumpkin seeds, so you can make this pumpkin seed toffee. With layers of salty pumpkin seeds, buttery toffee, chocolate and pecans, it’s all the reason you need to carve pumpkins or make a batch of pumpkin puree.
12 oz semi-sweet baking chocolate
1 cup roasted (and salted) pumpkin seeds
1 cup butter, chopped
1 cup granulated sugar
1/4 cup chopped pecans
1 tsp vanilla extract
You’ll Also Need:
A candy thermometer
What You Do:
Line a 9″x13″ pan with foil. Then, arrange the pumpkin seeds in a single layer at the bottom of the pan.
Combine the sugar, butter, vanilla and salt in a large pot, and melt over medium heat, stirring constantly.
Once everything has melted, gradually increase the heat to medium-high. Continue stirring, until your toffee mixture reaches a golden brown color. Use a candy thermometer to monitor the temperature closely, while you’re waiting for your toffee to reach this color. If at any time, it starts to climb past 309 degrees, or starts to smell burnt, remove the pan from the stove, to bring the temperature back down. You might also find that you need to turn the heat back down to medium to keep it in the proper range (295-309 degrees).
As soon as your toffee reaches the desired color, pour it over the pumpkin seeds in your pan. Use a spatula to spread it out, if necessary.
While your toffee cools, melt the baking chocolate over a double boiler, or in the microwave (consult the package for microwave instructions).
Pour the melted chocolate over the toffee. Use a spatula to spread it into an even layer. Then, sprinkle the pecans over the chocolate.
Allow the toffee to cool. This will take a couple hours at room temperature, or as little as 15 minutes in the freezer. Then, break the toffee into pieces, and serve. Store in an air-tight container. It doesn’t need to be refrigerated, unless you prefer to eat it chilled.
- 12 oz semi-sweet baking chocolate
- 1 cup roasted (and salted) pumpkin seeds
- 1 cup butter, chopped
- 1 cup granulated sugar
- 1/4 cup chopped pecans
- 1 tsp vanilla extract
Line a 13″x9″ baking dish with foil. Spread the pumpkin seeds out on the foil in a single layer.
Melt the sugar, butter, vanilla and salt in a large pot over medium heat, stirring constantly.
Raise the heat to medium-high, and continue stirring, until the toffee develops a golden, brown color. Use a candy thermometer to watch the temperature of the toffee, while you do this. If the temperature starts to move past 309 degrees, remove the pot from the stove, until the temperature comes back down to the proper range of 295-309 degrees. You can also turn the temperature back down to medium, if you need to.
Once you’re happy with the color of your toffee, pour it out onto the pumpkin seeds, and spread it out with a spatula.
While the toffee cools, melt your chocolate in a double boiler, or in the microwave (follow the instructions on the candy wrapper, so it doesn’t burn).
Pour the melted chocolate over the toffee. Then, spread it out, so that it covers the toffee completely. Sprinkle the surface with the pecans.
Allow the toffee to cool at room temperature for a couple hours, or place it in the freezer for 15 minutes to cool it quickly.
Use a knife to break the toffee into pieces. Then, serve, or store in an air-tight container at room temperature.
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