Pumpkin Seed Toffee

Casey Barber

by Casey Barber on October 25, 2010

We don’t get trick-or-treaters at our house. I’m not saying that’s a bad thing—maybe children are getting wise to the fact that I’m immune to their supposed charms?—but it does give me a chance to make whatever candy I want and not have to worry about snooty neighborhood moms thinking I’m sticking razor blades in the cookies or anything. (Does anyone even try weird crap like that anymore? Did anyone ever? Snopes says yes, but I’m still skeptical.)

And since I’d rather make my own confections than buy a bag of fun-size Snickers any day, I can sit around my house putting skeleton-themed hoodies on the cats and gorging myself on my latest favorite creation: chocolate pumpkin seed toffee.

pumpkin seed toffee, halloween
Like caramel sauce, toffee is essentially molten sugar, but this time, it’s mixed in with loads of butter and taken off heat before it can fully caramelize. The resulting texture is voluptuously crunchy, dissolving between your teeth almost faster than you can chomp.

And believe me, I’ve tried—I used to mow through boxes of buttercrunch toffee made by family friends each Christmas. One piece after another, sometimes not even bothering to leave the walk-in pantry; I’m not sure anyone else in the house even got a piece.

Now, like Jack Skellington, I’m taking toffee away from its typical holiday habitat and giving it to the good citizens of Halloweentown. My toffee addiction meets my roasted pumpkin seed obsession, and it’s almost more incredible than the great marriage of peanut butter and chocolate.

The following is based on a peanut toffee recipe from Gourmet, switched up with pumpkin seeds and a little spicy heat. The toffee won’t stick in your teeth like peanut brittle, thanks to the massive quantity of butter therein—but there’s ample chewiness provided by the seeds.

You can give it away if you want, or you can just tell everyone there are razor blades hidden in the shards and keep it all to yourself. I certainly won’t trade it for any of your weak Reese’s Peanut Butter Cups.

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{ 8 comments… read them below or add one }

Sarah - A Beach Home Companion October 25, 2010 at 10:02 pm

Lovely! My boss makes 90 batches of her special toffee each Christmas (she’s Jewish by the way), and I eat tiny pieces at a time trying to make my allotment last as long as possible. Maybe I’ll give her a run for her money this year?

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Joan October 26, 2010 at 7:18 am

yummmmm…..this looks great! maybe I’ll put on a costume and come knock on your door this Sunday!!

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sarah henry October 29, 2010 at 2:35 pm

What an intriguing taste sensation. Since I have a soft spot for toffee, I’d like to try this recipe.

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MyKidsEatSquid October 30, 2010 at 5:15 pm

This is inspired. Wow. Cayenne pepper, roasted pumpkin seeds, chocolate. I’m going to have to try this. I’m wondering if adding a few pecans or peanuts would work too? For me, it’s not truly dessert without some kind of nut inside.

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Casey Barber Casey November 1, 2010 at 11:57 pm

Peanuts were the original inspiration, but I’m addicted to pecans. Or… this is getting completely decadent… hazelnuts and milk chocolate? Like Nutella toffee?

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Christine October 30, 2010 at 5:56 pm

This looks amazing! I want to try it this week for sure. Wow.

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Jennifer Margulis November 1, 2010 at 11:02 pm

I love love love this idea. We’ve really been enjoying roasted pumpkin seeds. Making them into toffee is just BRILLIANT!

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Stephanie - Wasabimon November 2, 2010 at 11:30 am

Oh lord, these remind me of the pumpkin seed brittle I posted a while back. Utterly unique, utterly addicting. Nom!

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