You may be all set for Halloween, but think ahead to the Thanksgiving crush: hostess gifts, party favors, little extras for your colleagues or friends.

We like this seasonal recipe by Kirstin Jackson of It’s Not You, It’s Brie. It was shared with us by Go Bold With Butter.

In this recipe, shelled and salted pepitas (pumpkin seeds) and bits of rosemary are encased in the toffee: a sophisticated rendition of the sweet treat.

THE NIBBLE is a fan of SuperSeedz, gourmet pumpkin seeds, shelled and flavored.

Among the nine flavors, these flavors pair especially well with toffee: Cinnamon & Sugar, Coco Joe, Maple Sugar & Sea Salt, Sea Salt and Super Spicy. Learn more and
get them here.
 
 
RECIPE: PUMPKIN SEED & ROSEMARY TOFFEE

Advises Kirstin: “Read through the recipe, have all ingredients, utensils, and candy thermometer ready to go. You’ll be surprised how quickly you’ll need them once things get bubbling.”

Ingredients

  • 1½ cup salted pepitas, divided
  • 1 stick (1/2 cup), plus 1 teaspoon unsalted butter
  • Additional 1 tablespoon butter for greasing pan
  • 1-3/4 cup white sugar
  • 3 tablespoons water
  • 1 teaspoon molasses
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon minced fresh rosemary
  •  
    Preparation

    1. LINE a sheet pan with a silicone baking mat or parchment paper greased with 1 tablespoon butter. Scatter 2/3 of the pepitas over the bottom of the pan.

    2. PLACE the butter, sugar, water and molasses in a heavy bottomed, medium-sized saucepan and turn heat to medium. Being careful not to over-stir—so the candy won’t form large sugar crystals—stir occasionally to combine the mixture, once the butter melts. Bring to 295°F on a candy thermometer. Once the caramel hits 295°F…

    3. IMMEDIATELY ADD the baking soda, vanilla and chopped rosemary and stir very quickly to thoroughly combine. Next, very quickly pour the caramel over the pepitas on the sheet pan. Use an offset spatula greased with the remaining 1 teaspoon butter to quickly spread the toffee over the seeds. Once cool enough to touch…

    4. POUR the remaining pepitas over the toffee and press them into the candy’s surface. Let cool, then break apart before serving.

     

    Pumpkin Seed Toffee
    [1] Toffee with pumpkin seeds and rosemary (photo courtesy Kirstin Jackson | It’s Not You, It’s Brie).

    Superseedz
    [2] A trio of Superseedz flavors (photo courtesy Superseedz).

    Pumpkin Seeds
    [3] Pepitas (photo Fun With Foods | IST).

     
    THE DIFFERENCE BETWEEN PUMPKIN SEEDS & PEPITAS

    “Pepitas” means “little seeds of squash” in Spanish. Pepitas and pumpkin seeds are almost the same thing.

    The difference is that pepitas grow shell-less in particular pumpkin and squash varieties.

    Both are very nutritious, containing omega-3 and omega-6 fatty acids, fiber, and a variety of antioxidants. Here are 11 health benefits of pumpkin seeds.

     


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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