Because we will be celebrating all hallow's eve this weekend, I was hoping to share with you our newest versions of butterbeer and caramel corn. We make them every year, but we have need to alter them without dairy. However, the three batches we have tried were under par and therefore, we have more recipe searching and testing, and caramel corn making and eating to do before I make any permanent decisions. But don't let that keep you from making the original recipes, we may end up doing just that. With dairy free equivalents of the called for ingredients, of course.
not the butterbeer and caramel corn type? maybe another pumpkin recipe is more akin to your palette? this is the last of my pumpkin series posts over at the zupas blog. the pumpkin in the caramel is delicate and the freshly grated nutmeg makes it sing. even my pumpkin snubbing neighbor would like it. well, I like to think she would. Read on for a recipe for pumpkin caramels.
wishing you a horribly haunted and ghoulishly ghastly holiday, and weekend!
We have reached the end of our pumpkin posts, some of you may be grateful but I am sure there are others who can’t get enough. Today’s recipe is a lovely little treat that is easy to make and happily enjoyed. If people weren’t so wary about receiving homemade treats, these would be the sweet I would give to all the ghouls and boys visiting our home on all hallow’s eve.
slightly altered from slade grove
coconut oil or butter and wax paper for pan
1/2 cup toasted pumpkin-seed kernels
1 cup maple syrup
3/4 cup light brown sugar
1/2 cup almond milk or heavy cream
1/4 cup corn syrup, golden syrup, brown rice syrup or honey
1 teaspoon freshly ground nutmeg
2 inches of a cinnamon stick
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
2/3 cup pumpkin puree
1 tablespoon coconut oil or unsalted butter, room temperature
1 teaspoon vanilla extract, paste, or the seeds of 1/2 vanilla bean pod
Line a bread loaf pan with wax paper and brush a with butter or coconut oil. Sprinkle toasted pumpkin seeds in the bottom of the pan.
Combine the maple sugar, light brown sugar, milk, corn syrup, nutmeg, cinnamon sick, lemon juice and salt in a sauce pan and bring to a boil over medium heat without stirring.
Let it boil undisturbed until it reaches the hard ball stage (245 - 250 degrees Fahrenheit), then carefully add the pumpkin purée, whisking thoroughly.
Let it boil again, whisking occasionally until it reaches the soft ball stage (235 - 245 degrees Fahrenheit), beware it doesn’t burn. Remove from heat and carefully stir in coconut oil/butter and vanilla.
Gently and carefully pour caramel in the prepared loaf pans, atop the pumpkin seeds. Let it cool to room temperature, cut into squares or rectangles, individually wrap in wax paper and enjoy!
check out the first week’s recipe for pumpkin and sage biscuits, last week’s recipe for pumpkin butter, learn some fun facts about pumpkins, and check out this tutorial on how to roast a pumpkin.