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Irresistible Pumpkin Seed Toffee Recipe with Sea Salt Crunch

pumpkin seed toffee - featured image
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A buttery, sweet, and salty treat featuring roasted pumpkin seeds suspended in rich toffee and topped with flaky sea salt. Perfect for fall indulgence or gifting.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) light corn syrup
  • 1 cup (150g) roasted and salted pumpkin seeds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Flaky sea salt, for sprinkling

Instructions

  1. Line a large baking sheet with parchment paper or a silicone mat and set aside.
  2. If using raw pumpkin seeds, roast them in a preheated oven at 350°F (175°C) for 8–10 minutes until lightly golden. Let them cool.
  3. In a heavy-bottomed saucepan, melt 1 cup (230g) of unsalted butter over medium heat, stirring occasionally.
  4. Add 1 cup (200g) of granulated sugar and 1/4 cup (60ml) of light corn syrup to the melted butter. Stir until the sugar dissolves completely.
  5. Increase the heat to medium-high and attach a candy thermometer to the side of the pot. Cook the mixture, stirring constantly, until it reaches 300°F (149°C) (the ‘hard crack’ stage), about 10–15 minutes.
  6. Remove the saucepan from heat and quickly stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of baking soda. Be careful as the mixture may foam slightly.
  7. Stir in 1 cup (150g) of roasted pumpkin seeds until they are well coated in the toffee mixture.
  8. Pour the mixture onto the prepared baking sheet and use a spatula to spread it into an even layer. Work quickly as the toffee will start to harden as it cools.
  9. Immediately sprinkle flaky sea salt over the top while the toffee is still warm.
  10. Allow the toffee to cool completely at room temperature for about 30 minutes. Once hardened, break it into pieces and enjoy!

Notes

[‘Use a candy thermometer to ensure the toffee reaches the correct temperature.’, ‘Stir constantly to prevent burning.’, ‘Work quickly to spread the toffee and sprinkle sea salt before it hardens.’, ‘Roast pumpkin seeds beforehand to enhance flavor and crunch.’, ‘Store toffee in an airtight container to maintain freshness.’]

Nutrition

Keywords: Pumpkin Seed Toffee, Fall Dessert, Sweet and Salty Treat, Homemade Gifts, Gluten-Free Dessert

Find it online: https://yumyep.com/irresistible-pumpkin-seed-toffee-recipe-with-sea-salt-crunch/