Pumpkin caramel

Ingredients:

• 0.5 cups roasted pumpkin seeds or sunflower seeds
• 1 tbsp. maple syrup
• 0.75 cups brown sugar
• 0.5 cups heavy cream
• 0.25 cup corn syrup
• 1 teaspoon pumpkin pie spice (nutmeg, allspice, cloves)
• 1 teaspoon lemon juice
• 0.5 tsp fine salt
• 0.66 st. pumpkin puree room temperature
• 1 tbsp (15 g) butter at room temperature
• 1 teaspoon vanilla extract
• You will need: culinary thermometer for candies

Preparation:

1. Line a 20 x 10 cm loaf pan with waxed paper or aluminum foil. Lightly grease the sides with butter, but do not grease the bottom, and sprinkle the pumpkin seeds on the bottom.
2. In a medium heavy-bottomed saucepan, combine maple syrup, brown sugar, cream, corn syrup, pumpkin pie spices, lemon juice, and salt. Rinse the sides of the pan with water to remove any sugar grains. Insert a candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until it forms a hard ball (120°C), about 18-20 minutes.
   
   Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft-ball stage, 250°F (115°C), about 15 minutes more. Remove from the heat and stir in the butter and vanilla.
3. Pour the caramel over the pumpkin seeds in the prepared pan. Spread it into an even layer. Cool to room temperature.
   
   Once the caramel has cooled completely, remove it from the paper or foil and cut it into 24 2.5 cm squares. Wrap each candy in parchment or waxed paper and store in an airtight container for up to a week.