PUMPKIN CARAMELS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 candies
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams
PUMPKIN SALTED CARAMEL BLONDIES
Pumpkin and caramel get a real flavor boost from a touch of sea salt in this moist and flavorful bars.
Provided by Bree Hester
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In small bowl, stir together caramel topping and sea salt; set aside. In medium bowl, mix flour, baking soda, table salt, cinnamon and nutmeg. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg, vanilla and pumpkin; beat until well blended. Slowly add flour mixture, beating just until combined. Spread half of the batter in pan.
- Bake 10 minutes; remove from oven. Pour 3/4 cup of the reserved caramel topping over partially baked crust. Spread remaining batter over caramel.
- Bake 30 to 40 minutes longer or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar. Drizzle with remaining caramel topping.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg
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