I can’t believe there are only 5 more posts in the 31 Days of Pumpkin series!
And more importantly, 5 more days until we have a very special house guest arriving to surprise our little munchkins as they head out to trick-or-treat in their adorable costumes! It’s going to be very special and we are going to have 2 very happy kiddos on our hands!
This is a recipe that I may add to our Thanksgiving dessert table! It’s not at all healthy, it is very delicious and has lots of fall ingredients…perfect for Thanksgiving!
I was always turned off by recipes that called for candy thermometers. I was always worried I would look away for a minute and ruin the whole recipe. However, after making a few said recipes, I began to think it was fun to incorporate a new instrument in the baking process. Don’t let it scare you, go for it! It will be fun, I promise!
- 1 1/2 cups sugar
- 1/4 cup honey
- 1/2 stick butter
- 1 cup heavy cream
- 1/4 cup pumpkin puree
- 1 tesapoon pumpkin spice
- 1/2 cup almonds chopped
- 1/4 cup pumpkin seeds
- 1 teaspoon sea salt
- 6 ounces bittersweet chocolate
In a heavy bottomed pot, bring the sugar and honey to a boil.
Add the butter and stir until it’s melted.
Add the heavy cream and boil until a candy thermometer reads 290 degrees.
Take the caramel off the heat and stir until smooth and no longer bubbling. Add the pumpkin and spice and stir to combine.
Pour the caramel onto a silpat mat or parchment lined cookie tray.
Let the caramel set until cool and hard.
Melt the chocolate and gently pour it on top of the caramel spreading as necessary.
Sprinkle the chopped almonds and pumpkin seeds on top of the chocolate and let it set until the chocolate becomes solid. You can place it in the refrigerator to speed things up.
Once set, sprinkle with sea salt and break apart with some strong taps with a heavy knife.