I was roaming the grocery store last Saturday, taking my sweet ole’ time while I walked around with a white chocolate steamer. Oh, and did I mention I was alone. I love my grocery shopping Saturdays, sans kids while the hubby is at home helping them with their chores. It is the little things like that, that makes me feel loved.
I saw this ginormous bag of pumpkin seeds and immediately thought it would be so cool to make it into a brittle or toffee. Paired with white chocolate and dried cranberries, I knew this would be the perfect way to kick off the fall season.
Enjoy a new fall favorite from the pumpkin patch to your goodie jar.
Pumpkin Toffee has all the flavors of fall. This caramelized buttery candy is made with molasses, ginger, cinnamon, nutmeg and cloves.
- ½ cup water
- 2 cups granulated sugar
- ¼ cup light corn syrup
- 1 tablespoon molasses
- 1 tsp salt
- 4 tablespoons unsalted butter, cut into 1 inch cubes
- 1 1/2 cups raw shelled pumpkin seeds, aka pepitas
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups white chocolate chips
- ½ cup dried cranberries, like Craisins, roughly chopped
Line a rimmed baking sheet with parchment paper, with 1 inch hanging off on each side.
In a medium saucepan, add in water, granulated sugar, corn syrup, molasses, and salt.
Place the pan over medium-high heat, and mix until the sugar is completely dissolved.
Bring it to a boil, using the spatula scrap down the sides of the pan so that there are no sugar crystals forming.
Once the mixture starts to boil, insert a candy thermometer and continue to cook, without stirring, until the thermometer reads 270 degrees Fahrenheit (132 C).
Once the candy reaches 270 F, add the pumpkin seeds and butter, stir it in until the butter is no longer visible. Continue to cook the candy, stirring almost constantly to avoid burning, until the thermometer reaches 290 degrees Fahrenheit (143 C).
Remove the pan from the heat and stir in all of the spices and the baking soda. At this point the candy will begin to foam up, so be careful not to get burned during this step.
When everything is well-mixed, pour the candy out onto the prepared baking sheet and spread it into a very thin layer with the spatula, find your desired thickness, I like it a little thicker. Note: this will not cover the entire baking sheet. Let it cool completely at room temperature, until it is not warm and all and is hard to the touch.
Heat the white chocolate chips in a microwave-safe bowl, in 30-second increments until they're melted. Stir after every 30 seconds to prevent the white chocolate from overheating. If white chocolate starting to clump a little, add 1 teaspoon of vegetable oil and stir until completely blended.
Once the toffee is cool, pour the white chocolate and spread it into an even layer over the toffee, immediately sprinkle with chopped dried cranberries. Let the white chocolate set at room temperature or in the refrigerator. Once set, break the brittle into small pieces by hand. You can easily store up to two weeks in an air tight container.
Total Time includes 2 hours to chill.
Recipe adapted from About Food
Kids review: I was shocked, the kids loved it! Madden, pick off the cranberries but over all they all love it. I couldn’t believe it. I thought they would hate it because of the pumpkin seeds but they ate it up.