Ingredients Jump to Instructions ↓

  1. 4 cups granulated sugar

  2. 1 cup milk

  3. 3 tablespoons light corn syrup

  4. 1 cup pumpkin puree

  5. 1/8 teaspoon salt

  6. 3 tablespoons unsalted butter, cut in bits

  7. 1 teaspoon vanilla extract

  8. 2 cups chopped walnuts, toasted

Instructions Jump to Ingredients ↑

  1. Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside. In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and salt. Cook the mixture over medium heat, stirring, until sugar dissolves. Cook, without stirring, until a candy thermometer registers 238°F (115°C) . Remove the pan from heat. Add butter. Do not stir. Let sit, undisturbed until the pan can be comfortably handled (about 110°F / 45°C). Add vanilla and walnuts. Beat mixture with a wooden spoon until it begins to lose its gloss . Spread in prepared pan. Cool completely at room temperature. Invert pan, peel off paper and cut into 1-inch squares. Store covered, in cool place.


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