Pumpkin Seed Toffee
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes including this one. —Suzanne Earl, Spring, Texas
Directions Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, corn syrup, pie spice and salt. Cook and...
- Yield: 16 servings
- Cooking time: 20 Min
- Publisher: Tasteofhome.com
- 2 teaspoons plus 2 cups butter, softened, divided
- 2 cups sugar
- 1 tablespoon corn syrup
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup roasted pumpkin seeds or pepitas
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