Left over Pumpkin Seeds - Pumpkin Seed Toffee

When last we "met" I still had all those left over pumpkin seeds.  I cleaned the "slimy pumpkin gunk" off of them. (Yes, that's a real cooking term!) and sprinkled the seeds with sea salt and chili powder.  My husband loves to munch on them and likes them spicy. 

I put them in the oven at about 200 degrees and they were slowly roasting (stirring them up often.)

In between stirrings, I thought I'd just look around on the Internet for other pumpkin seed recipes and see what might be "new" out there.  WELL...I found a recipe for Chili Pumpkin Seed Toffee.  Sounded too good to pass up!

The blog is "In Praise of Leftovers" and is written by the Leftoverist (Sarah).

She has a lot of great ideas for those items "lurking" in the back of your fridge.

As I read her recipe I realized she did not fix her pumpkins seeds first (as I was doing) but instead used them as is...then sprinkled salt and chili powder on top of the Toffee.

Not deterred!

Looking in my own fridge - I had all the ingredients. (One butter is missing...I already dropped it in the pot to begin melting.)

Sarah gave some very helpful and specific hints about using the candy thermometer.  I found her instructions clear and precise.

I did not have a jelly roll pan, so I lined a regular pan with parchment paper.

I sprinkled on the semi-sweet chocolate chips

 

and spread them over the top.

I will not steal Sarah's thunder or her precise instructions.  You can find them here and follow her complete directions.  I've listed the ingredients and the steps necessary to make the Toffee. 

I sprinkled my roasted pumpkin seeds in the mixture, as directed, and on top.  My seeds were roasted with the chili powder and the salt, but I did add more on top before the mixture completely cooled.

I must say...it is delicious.  Just enough sweet and salt!  I think it would be perfect on top of Blue Belle Vanilla Bean Ice Cream......

Be sure and check out "In Praise of Leftovers"...I'm sure you'll find something you'd like to make.  And leave the Leftoverist a sweet note!

Ingredients:

1 cup (two sticks) butter, plus a little extra for buttering the saucepan and baking sheet
1 c. sugar
3 Tbs. water
1 T 1 Tbs. light corn syrup
1 cup pumpkin seeds (or you can use chopped almonds or hazelnuts, toasted) I would probably use pecans also.
3/4 c. finely chopped bittersweet chocolate (or semi semisweet chocolate chips)

Directions:

Butter the sides of a heavy 2-qt. saucepan, then melt 1 c. butter in it. Butter a baking sheet with sides.

Add sugar, water, and corn syrup, cooking and stirring over medium heat until the sugar dissolves and the mixture boils. Continue cooking and stirring until the mixture reaches 290 degrees, watching carefully after 280 degrees. (Note: The temperature will hover close to boiling, 212 degrees, for awhile as the water boils off. Don’t be fooled into thinking you can leave the pan unattended or stop watching the temperature. Once the excess water is gone, the temperature will shoot up fast.)

Remove from heat and quickly and carefully stir in 1/2 c. of pumpkin seeds.

Carefully pour the hot mixture onto the buttered baking sheet. After 3 minutes (and not a second less, as I discovered), sprinkle the surface with chocolate. When the chocolate begins to melt, spread it evenly over the candy. Sprinkle the remaining nuts over the top.

Chill at least 15 minutes until firm, then break into pieces.  Sprinkle  1/2 tsp. flaked salt and a smidgen of Ancho chile powder.