- Servings: about 24
Ingredients:
| 2 cups | Granulated Sugar |
| 1 cup | Half-and-half |
| ½ stick | (1/4 Cup) Butter |
| ½ cup | Pumpkin Puree |
| ⅛ tsp | Salt |
| ⅛ tsp | Baking Soda |
| 2 cups | Toasted Pumpkin Seeds |
Directions:
Combine all ingredients, except pumpkin seeds, in a heavy saucepan. Over medium heat, stir mixture until it comes to a boil. Reduce heat to medium-low and continue to stir. Cook until mixture reaches 238 to 241 degrees on a candy thermometer, or to soft ball stage. Stir in pumpkin seeds and remove from heat. Stir until mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper and let cool.
