Hope McCarthyComment

Spicy Pepita Toffee

Hope McCarthyComment
Spicy Pepita Toffee

INGREDIENTS

  • 1 cup salted butter (use high quality butter with low water content)

  • 1 cup granulated sugar

  • 3 Tbsp water

  • 1 tsp pumpkin pie spice

  • 1/2 tsp cayenne pepper

  • 1/4 tsp cumin

  • 3/4 cup raw shelled pumpkin seeds, toasted (325 degrees for 10-15 minutes)

 

INSTRUCTIONS

  1. Line a rimmed baking sheet with parchment paper.

  2. On medium-high heat, melt butter, sugar and water in a sturdy pot. Preferably treated cast iron. 

  3. Don’t stir until mixture begins to boil and foam. Stir occasionally after. BE CAREFUL! It will be crazy hot. 

  4. Cook until the mixture is 290 degrees on a candy thermometer or until it is the color of a paper bag (10-15 minutes).

  5. Quickly stir in spices and pepitas.

  6. Immediately pour toffee onto lined baking sheet and spread out with a spatula. Let cool until hard. 

  7. Once hard, break toffee into chunks.