Salted Pumpkin Caramels,

  Total Time)

  1 hrs 30 mins:

  Cool Time) 

    40 mins:

  Cook Time) 

    20 mins:

  Prep Time) 

   30 mins:

   Yield) 

   64 1 inch candies

  Servings) 

    64:

    

                  Ingredients:

  1.4 cups heavy cream

  1.3 cup maple syrup

  1.4 cup water

  1.4 teaspoon ground cinnamon

  1.8 teaspoon ground megnut

  3.4 teaspoon white vinegar or lemon juice

  2.3 cup unsalted pumpkin seeds

  2 cups white sugar 

  2.3 cup pumpkin puree

  1.4 cup light corn syrup

  3 tablespoons cold unsalted butter cut               into slices 

  1.8 teaspoon ground cloves 

  1.8 teaspoon salt

  1.4 teaspoon flaky sea salt such as fleur de          sel 

  

  

                  Directions:

  Step.1

Roast the pumpkin seeds in a dry pan over medium heat, stirring occasionally, until they are light golden brown, about 3 to 4 minutes. Remove from heat and transfer to a bowl to cool. The cooled seeds should taste sweet and nutty, and can be burnt and bitter if they are too brown.

  Step.2

Butter an 8x8 inch heatproof dish and line it with parchment. After pressing the parchment into the dish, flip it over so that both sides are coated with butter. Place the pumpkin seeds in an even layer in the prepared dish.

  Step.3

In a heavy bottom 3 quart or larger saucepan, combine the sugar, corn syrup, maple syrup, and water and set aside.

  Step.4

And then, get everything you need to make the caramel ready, and have all the ingredients within easy reach! Combine the cream and pumpkin puree in a small saucepan, and bring to a gentle boil! Place the slices of butter in a small dish, and measure out the cinnamon, nutmeg, cloves, and salt in another small dish! Measure out the vinegar and keep all the ingredients close to the stove, so you can focus on the caramel!

  Step.5

Now place the (saucepan) containing the cream and pumpkin mixture on low flame on the back of the stove! And place the (saucepan) containing the (sugar) mixture on medium high flame! And let it boil! And then cook the mixture while stirring occasionally until it reaches (245 degrees) F (118 degrees) C!

  Step.6

Slowly add the hot (cream) and (pumpkin mixer), whisking constantly, and making sure the mixture doesn't form (bubbles) on the sides of the (pan)

  Step.7

And continue cooking over medium (flame), stirring occasionally, until the temperature of (the mixture) reaches between 240 and 245 degrees F (115 to 118 degrees) C.

  Step.8

Switch off the flame, add butter, salt, vinegar and spices and mix well.

  Step.9

And without disturbing the pumpkin seed layer, slowly pour the caramel into the baking dish! Let it cool for about 8 to 10 minutes! Sprinkle sea salt flakes on top for flavor!

  Step.10

(cool) to room temperature, then wrap and let (chill) in the refrigerator for about 28 to 30 minutes! And this will make (cutting) easier!

  Step.11

Cut into 64 pieces with a long thin (knife), if the (blade) becomes too (sticky) to cut cleanly, clean it with a warm damp (towel)

  Step.12

  Full enjoy

         Nutrition Facts:

           Per          -           Serving

           0g

          Protein

           2g

          Fat

          57

        Calories

          9g

        Carbs