- 2/3 cup unsalted pepitas
- 1 1/2cups thickened cream
- 2/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, allspice)
- 2 cups white sugar
- 1/2 cups light corn syrup (or substitute with 1/2 cup of sugar and 1/8 cup water)
- 1/3 cup good maple syrup
- 1/4 cup of water
- 4 tablespoons unsalted butter, cut in chunks
- 1 teaspoon lemon juice
- 3/4 teaspoon fleur de sel
- 8-in square glass baking dish
- baking paper
- heavy-base saucepan (with sides at least 4 inches high)
- candy thermometre
- Dry toast the pepitos until they start to pop.
- Line the bottom and the sides the baking dish with baking paper and grease it.
- Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
- In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
- In the heavy bottomed pan, combine the sugar, both syrups and water.
- Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer).
- Very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile — like 30 minutes — but don’t leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
- As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
- Pour the mixture into the greased dish.
- Let cool 30 minutes and sprinkle the salt over the top.
- Leave to set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping individually in baking paper.
Makes 60 1in squares.
Recipe: Food 52