YIKES when I saw this recipe of Food52.com my head almost did a 360… the thought was get me to the kitchen TOOT SUITE!
Pumpkin, Pepita Salted Caramels (from Food52.com)
2/3 c unsalted pepitas
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cups light corn syrup
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
Line the bottom and sides of an 8 x 8 square pan with parchment and liberally butter all sides on top of parchment. Dry toast the pepitos in a skillet until they start to pop, spread evenly over prepared pan.
In a pot combine the cream, pumpkin puree and spices, until combined, warm but not boiling, set aside. In a another pot position candy thermometer and combine the sugar, maple syrup, corn syrup and water. Stir until sugars are melted. Then boil until 244 degrees (SOFT BALL STAGE), at this point carefully add the cream and pumpkin mixture and slowly bring this mixture to 240 degrees on candy thermometer. This took me about 35 mins, with constant stirring and watching. At this point take off heat and quickly add butter and lemon juice, stir until it is incorporated and then pour into prepared pan, cool 15 mins and then sprinkle with salt.
Let caramels set at least 2 hours then using hot knife cut into 1 inch squares and wrap in wax paper.