While our Thanksgiving table is always full of traditional favorites, I also like to include something a little unexpected each year. This year I have made Pumpkin Toffee to add to the desert table. It is great on its own, can be sprinkled over pumpkin pie or cheesecake, and makes a fun gift to send home with your guests at the end of the evening.
In addition to Thanksgiving, this Pumpkin Toffee will be great to have on hand for the upcoming holidays. The recipe is gluten, egg and nut-free, which covers all of my neighbors allergies.
Now, I guess it is time to start thinking about the Turkey!
Happy Thanksgiving!
PUMPKIN SEED TOFFEE
Place a large sheet of aluminum foil in a 9 X 13 pan so the edges hang over the sides. Grease the aluminum foil with butter.
In a heavy saucepan heat:
1 Cup Sugar
1 Cup Butter
3 Tablespoons Water
1 Cup Roasted Pumpkin Seeds
1/8 Teaspoon Cloves
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1 Teaspoon Cinnamon
Cook and stir constantly over medium heat for about ten minutes or until a candy thermometer reaches 295 degrees. Remove from the heat and pour into prepared dish. Spread out evenly with a spatula. Let cool completely, about 1 hour. Break into bite-size pieces and store in airtight container.
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