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Prep Time:
30 mins
Cook Time:
20 mins
Cool Time:
40 mins
Total Time:
1 hr 30 mins
Servings:
64
Yield:
64 1-inch candies
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Contrary to popular belief, making your own caramel candy is a relatively simple procedure, which doesn’t require any special skills or years of experience to pull off.
You do need a trustworthy thermometer, some patience, and (most importantly), the ability to not stick your finger in the pot of boiling sugar while it’s cooking. But, other than that, this incredible salted pumpkin caramel recipe is absolutely something you can master.
Notes From the Chef
- Speaking of thermometers, it’s not a bad idea to have a couple options around to make sure you’re getting an accurate reading. As I explained, my candy thermometer was way off, which I wouldn’t have known about had I not double-checked with my others.
- Of course, you can use the old drop some caramel in water trick to see what stage it’s at — but a verifiably accurate thermometer is recommended.
Besides getting the mixture to the right temperature, not much can go wrong, and I really do hope you give this a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
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Ingredients
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2/3 cup unsalted pumpkin seeds
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2/3 cup pumpkin puree
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1 1/4 cups heavy cream
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2 cups white sugar
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1/3 cup maple syrup
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1/4 cup light corn syrup
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1/4 cup water
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3 tablespoons cold unsalted butter, cut into slices
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/8 teaspoon ground nutmeg
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1/8 teaspoon salt
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3/4 teaspoon white vinegar or lemon juice
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1/4 teaspoon flaky sea salt, such as fleur de sel
Directions
Toast pumpkin seeds in a dry pan over medium heat, tossing often, until they just start to turn a very light golden brown, about 3 minutes. Remove from heat; transfer to a bowl to cool. Cooled seeds should taste sweet and nutty; browning too much may make them taste burnt and bitter.
Butter an 8×8-inch heatproof dish; line with parchment. After pressing the parchment into the dish, turn it over, so that parchment is buttered on both sides. Pour pumpkin seeds into prepared dish in an even layer.
Whisk sugar, maple syrup, corn syrup, and water together in a heavy bottomed 3-quart or larger saucepan; set aside.
Next, prepare everything you will need to finish the caramels, and set all ingredients within reach. Stir pumpkin purée and heavy cream together in a small saucepan; place over low heat. Place butter slices in a small dish; measure cinnamon, cloves, nutmeg, and salt into another small dish. Measure vinegar, and place all ingredients near the stove, so that you can give your full attention to the caramel.
Now, place the saucepan with cream and pumpkin mixture over low heat on the back of the stove. Place saucepan with sugar mixture over medium-high heat. Bring to a boil, whisking occasionally, then turn heat down to medium. Cook, stirring occasionally, until mixture reaches 245 degrees F (118 degrees C).
Slowly stream in the warm cream and pumpkin mixture, whisking constantly, being careful the mixture doesn’t bubble up over the sides of the pan.
Continue cooking on medium heat, whisking occasionally, until the mixture returns to temperature, between 240 and 245 degrees F (115 to 118 degrees C).
Turn off heat and stir in the butter, spices, salt, and vinegar until thoroughly combined.
Transfer caramel very slowly into the baking dish, without disturbing the layer of pumpkin seeds. Cool 10 minutes. Sprinkle flaky sea salt crystals over the top, to taste.
Cool to room temperature, wrap, and chill in the refrigerator until cold, about 30 minutes. This will make the cutting easier.
Cut into 64 pieces with a long thin knife, cleaning the blade with a hot damp towel if it gets too sticky to make a clean cut.
Kim
I Made It
Nutrition Facts (per serving)
57
Calories
2g
Fat
9g
Carbs
0g
Protein
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Nutrition Facts
Servings Per Recipe
64
Calories
57
% Daily Value *
Total Fat
2g
3%
Saturated Fat
1g
7%
Cholesterol
7mg
2%
Sodium
16mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
1%
Total Sugars
8g
Protein
0g
1%
Vitamin C
0mg
0%
Calcium
6mg
0%
Iron
0mg
0%
Potassium
20mg
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
