PUMPKIN SEED TOFFEE

Pumpkin Seed Toffee image

My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas

Provided by Taste of Home

Time 30m

Yield 2 pounds.

Number Of Ingredients 7

Ingredients

1 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/2 cup water
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup roasted pumpkin seeds or pepitas

Steps:

Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.