This homemade toffee is free of refined white sugar, easy to make and really delicious. It’s a nice alternative to other sweets around Halloween. Bonus points for being the perfect treat for fall potlucks and parties.
You can use store-bought roasted and salted pumpkin seeds (pepitas), or roast and salt your own seeds (instead of discarding them when you carve Halloween pumpkins).
Have a candy thermometer on hand when you make this recipe. Be sure to closely watch the butter/sugar/syrup mixture very closely, as the temperature can creep up quickly. Trust me, you don’t want it to burn.
Maple Pumpkin Seed Toffee
adapted from this recipe for spiced pumpkin seed brittle.
- 1/2 cup (1 stick) organic butter
- 3/4 organic brown sugar
- 3/4 cup pure maple syrup
- 1 cup roasted, salted pumpkin seeds (pepitas)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/4 teaspoon coriander
1. In a large pot, melt the butter over medium-high heat. Add brown sugar and maple syrup, stir well, and bring to a boil.
2. Clip a candy thermometer to the side of your pot.
3. Reduce heat to medium and continue to cook, stirring frequently, until thermometer registers 290 degrees F. This should take about 15 minutes. Watch carefully after 280 degrees to prevent burning your toffee.
3. When it reaches 290 degrees, take the mixture off the stove. Taking care because it’s so hot, add the pumpkin seeds and the spices. Stir to mix well with a wooden spoon.
4. Working quickly (but still being careful), spread the mixture out onto a cookie sheet lined with a silicon mat. Sprinkle with sea salt.
5. Let mixture cool completely, then break into pieces. Serve immediately, or store in an airtight container in the refrigerator.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen
Photo Credit: Winnie Abramson