Pumpkin Toffee


Makes plenty


Handful of toasted pumpkin seeds
20g sea salt
200g pumpkin puree
600g double cream
Pinch ground ginger
Pinch of cinnamon
440g castor sugar
100g glucose syrup
200ml water
50g unsalted butter plus some for greasing the tray


Lightly butter a 20cm x 30cm baking tray with a 2cm lip and scatter toasted pumpkin seeds to cover the base and then sprinkle with a couple of good pinches of sea salt.

Mix the pumpkin puree with the double cream and spices. Gently heat to a simmer and remove from the heat.

Place the sugar, glucose and water in a clean high sided (at least 4 inches) stainless steel pan with a thick bottom and stir until dissolved.

Gently bring the syrup to a boil and take it to soft ball (235-245 degrees centigrade) using a thermometer, pour in the cream mixture and mix until incorporated and bring back to a boil.

The mix needs to come back to soft ball which can take 30-45 minutes. Stir occasionally and after 30 minutes stir continuously using a long handled kitchen spoon to prevent the mixture from burning, being careful not to get burnt yourself.

When the mix reaches soft ball add 50g of butter and stir in until incorporated and pour over the pumpkin seeds in the tray.

Allow to cool for at least two hours or preferably overnight if you can wait that long.

Slide a thin knife between the caramel and the tray and release it on to a chopping board.

Cut into 2cm squares

Enjoy whilst you watch the fireworks!

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