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American·Dessert

Salted Pumpkin Caramel

Rich, chewy homemade caramel infused with real pumpkin puree and warm autumn spices. This seasonal treat features a layer of toasted pumpkin seeds for crunch and a generous sprinkle of flaky sea salt to balance the deep sweetness of maple and caramelized sugar.

Prep

20m

Cook

40m

Total

360m

Serves

64

Method

  1. 01

    Lightly toast pumpkin seeds in a dry pan over medium heat until golden brown. Butter an 8x8-inch baking dish and line it with two overlapping strips of parchment paper. Spread the toasted seeds in an even layer on the bottom.

    Step 1
    Watch · 0:23
  2. 02

    In a small saucepan, whisk together the pumpkin puree and heavy cream. Place on the back of the stove over very low heat just to keep it warm.

    Step 2
    Watch · 2:34
  3. 03

    In a heavy-bottomed pot, combine the sugar, maple syrup, corn syrup, and water. Bring to a boil over medium-high heat, whisking occasionally. Once boiling, reduce heat to medium and cook until the syrup reaches 245°F (118°C).

    Step 3
    Watch · 3:20
  4. 04

    Very slowly whisk the warm pumpkin-cream mixture into the hot sugar syrup. Once fully incorporated, continue cooking and whisking occasionally until the temperature returns to the 'sweet spot' between 240°F and 245°F (116-118°C).

    Step 4
    Watch · 4:55
  5. 05

    Remove from heat and immediately stir in the butter, fine salt, cinnamon, nutmeg, cloves, and vinegar. Once the butter is melted and the mixture is smooth, very slowly pour the caramel into the prepared baking dish over the seeds.

    Step 5
    Watch · 6:17
  6. 06

    Tap the pan on the counter to settle air bubbles. Let the caramel cool for 10 minutes, then sprinkle the surface generously with flaky sea salt. Let cool to room temperature, then refrigerate until firm and chilled.

    Step 6
    Watch · 7:24
  7. 07

    Lift the chilled caramel block out of the pan using the parchment paper. Use a sharp knife to cut the block into 1-inch squares. Store in the refrigerator or at cool room temperature.

    Step 7
    Watch · 9:12

From Chef John

  • “Adding cold things to very hot sugar is not a great idea.”
  • “This is how jewel thieves permanently removed their fingerprints, so keep your fingers and any other appendages away from this.”
  • “You are, after all, the Alexander Graham Bell of your salted pumpkin caramel.”