Pumpkin Seed Toffee

1. 1

   Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stiring continuously over medium heat until a candy thermometer reads 300u00b0 (hard-crack stage).

2. 2

   Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.