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FODMAP Free Pumpkin Seed Toffee

Pumpkin Seed Toffee

FODMAP Free Pumpkin Seed Toffee
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 pounds
What is Fall without candy? Or any other season? Make the most of the bountiful pumpkin harvest with this delicious pumpkin twist on a traditional toffee.
  • 2 cups dairy free butter
  • 2¼ cups sugar
  • 1 teaspoon cream of tartar
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 cup pumpkin seeds *
  1. To roast the pumpkin seeds, preheat oven to 250° F.
  2. Rinse and pat dry fresh pumpkin seeds.
  3. Line a baking sheet with foil, treat with a non-stick cooking spray, and spread seeds in a single layer.
  4. Bake for 45 minutes.
  5. Remove from oven.
  6. To make the toffee, line a 15 x 10 inch baking sheet with foil and spray generously with a non-stick cooking spray and set aside.
  7. In a small bowl, mix together the cream of tartar, ginger, cloves, nutmeg, cinnamon and salt.
  8. In a heavy saucepan, over medium heat, heat the sugar, stirring constantly until it starts to melt.
  9. Add the dairy free butter and stir until the mixture is completely melted.
  10. Stir in the spice mixture and mix well.
  11. Cook, stirring constantly, over medium heat until a candy thermometer reads 300° (hard-crack stage).
  12. Remove from heat and stir in the roasted pumpkin seeds.
  13. Pour immediately into the prepared pan.
  14. Let stand at room temperature until cool, about 1 hour.
  15. Break into bite-size pieces.
  16. Store in an airtight container at room temperature.
* The first few steps of this recipe are for roasting the pumpkin seeds. This can be done ahead of time. After roasting, cool completely and store in an air tight container.


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