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Salted Pumpkin Caramels

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Salted Pumpkin Caramels are soft, chewy, buttery candies infused with pumpkin, maple syrup, and warm spices, topped with a sprinkle of flaky sea salt and a base of toasted pumpkin seeds. These homemade fall-inspired caramels are rich, flavorful, and perfectly balanced between sweet, salty, and spiced.

Ingredients

2/3 cup unsalted pumpkin seeds

2/3 cup pumpkin puree

1 1/4 cups heavy cream

2 cups white sugar

1/3 cup maple syrup

1/4 cup light corn syrup

1/4 cup water

3 tablespoons cold unsalted butter, sliced

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 teaspoon white vinegar or lemon juice

1/4 teaspoon flaky sea salt (for topping)

Instructions

  1. Toast the pumpkin seeds in a dry skillet over medium heat for about 3 minutes, until lightly golden and fragrant. Remove and set aside to cool.
  2. Butter an 8×8-inch baking dish, line with parchment paper, and butter the parchment. Spread toasted pumpkin seeds evenly across the bottom.
  3. In a heavy saucepan, whisk together sugar, maple syrup, corn syrup, and water. Set aside.
  4. In a separate saucepan, combine pumpkin puree and heavy cream over low heat until smooth and warm. Keep warm.
  5. Place the sugar mixture over medium-high heat and bring to a boil. Once boiling, reduce to medium and cook, stirring occasionally, until it reaches 245°F (118°C).
  6. Slowly pour in the warm pumpkin-cream mixture while whisking constantly (it will bubble vigorously).
  7. Continue cooking over medium heat, whisking occasionally, until the mixture reaches 240–245°F (115–118°C).
  8. Remove from heat and stir in butter, cinnamon, cloves, nutmeg, salt, and vinegar until smooth and glossy.
  9. Pour the hot caramel into the prepared dish, being careful not to disturb the pumpkin seeds. Let cool 10 minutes, then sprinkle flaky sea salt evenly on top.
  10. Cool to room temperature, then refrigerate for 30 minutes until firm. Cut into 1-inch squares, wiping the knife clean between cuts.

Notes

Drizzle or dip caramels in dark chocolate for extra indulgence.

Add a pinch of cayenne or ginger for a spiced kick.

Substitute chopped pecans or almonds for pumpkin seeds.

Use brown sugar for a deeper molasses flavor.

Wrap individual caramels in wax paper for gifting or storage.

Nutrition

Find it online: https://chocolatecoveredamy.com/salted-pumpkin-caramels/