• Cooking Time: 35
  • Servings: 24
  • Preparation Time: 5



  • 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 puree, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Special equipment: Candy thermometer


  • 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 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.
  • 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 Summary
  • Difficulty: Medium
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Yield: 24 candies

Categories: Candy  Caramel/Nougat 
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