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Pumpkin Seed Toffee

Pumpkin Seed Toffee is a delightful treat that combines the sweetness of toffee with the crunch of roasted pumpkin seeds, creating a perfect blend of flavors that’s both comforting and gourmet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter Adds richness.
  • 2 cups Granulated sugar Provides sweetness.
  • 1 cup Pumpkin seeds, roasted Key to the unique crunch.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • ½ teaspoon Sea salt Balances sweetness.
Optional Substitutions
  • 1 cup Coconut oil Use instead of butter for a dairy-free version.
  • 1 pinch Cinnamon or cayenne pepper For a hint of spice.
  • 1 Almonds or pecans Can replace pumpkin seeds for a different flavor.

Method
 

Preparation
  1. Prep your ingredients: Have everything ready and at hand, including lined baking sheets.
  2. Toast the pumpkin seeds: In a dry skillet over medium heat, toast your pumpkin seeds for 3-5 minutes until fragrant.
  3. Melt the butter: In a saucepan, combine butter and sugar over medium heat. Stir until melted and bubbly.
  4. Add the pumpkin seeds: Once your mix reaches a light amber color, stir in the toasted pumpkin seeds and vanilla extract.
  5. Pour and cool: Quickly pour the mixture onto the prepared baking sheet. Spread evenly and let cool completely before breaking it into pieces.

Notes

To achieve the perfect texture, use a candy thermometer; aim for soft crack stage (around 270°F). Keep a close eye on the toffee as it cooks—the color changes quickly! Store leftover toffee in an airtight container at room temperature for up to two weeks. You can freeze it by wrapping it tightly in plastic wrap.