Pumpkin Caramels

As you may have previously guessed ... I'm a little obsessed with all things squash come the cooler months. I've been on a HUGE squash kick lately. You may have noticed by all the recent pumpkin recipes ... heck, I've had squash for dinner the last two nights! Last night was spaghetti squash with pasta sauce. Easy, delicious, healthy. Tonight was just the opposite ... butternut squash risotto (recipe to come...)

And, Thanksgiving is seriously around the corner (we're in the home stretch!!) which means even more pumpkin. So, I've got a taste for pumpkin. Sue me.

For years upon years, I was terrified to make candy. It seems like a really daunting task. Everybody says that candy is difficult. Last year, however, my squash brain and curiosity got the best of me. Pumpkin caramels? I had to try it! These are DELICIOUS. Chewy, pumpkin-y, caramel-y. A nice crunch with the pumpkin seeds. Honestly, what's not to love?

So ... they aren't the easiest thing to make. Not because they are difficult, though. Just because you have to keep your eye on them. And it takes some time to cut them up and wrap them all. But overall, they're pretty easy to make.

If you feel like you have some time, and want to wow your friends (or have something sweet and delicious), then I'd recommend giving these a go.

Pumpkin Caramels

Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 45 Mins
Yields: Approx 30 candies.

Ingredients:

• 1/2 cup toasted pumpkin seeds
  
• 1 cup maple syrup
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 1 tsp pumpkin or apple pie spice *
• 1 tsp fresh lemon juice
• 1/2 tsp fine salt
• 2/3 cup canned pumpkin puree, room temperature (NOT pumpkin pie filling)
• 1 TBS unsalted butter, at room temperature
• 1 tsp pure vanilla extract

Special Tools: Candy Thermometer

Directions:

1. Line an 8" x 4" loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom, lightly with butter and sprinkle the pumpkin seeds in the bottom.
2. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball sage, 248 degrees F, about 18 to 20 mins.
3. Carefully stir in the pumpkin puree.
   
4. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes. Remove from the heat and stir in butter and vanilla.
5. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
6. When full cooled, peel from the waxed paper or foil and cut into 30 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

*NOTE: As I've stated before and will probably state again, I just don't use pie spice. So I use my own mixture of cinnamon, nutmeg, cloves & ginger.


Give as a gift or enjoy on your own!!

Cranberry and Cornmeal Cake with Caramel Walnut Topping

This year I was at a loss of what kind of dessert to make for our Christmas dinner. Part of me was just tired and didn't want to do anything. My usual stand-bys are being used for other occasions: my delicious Nutella Cake (recipe is posted already) is being brought to a Christmas Eve soiree, and my Triple Chocolate Peppermint Cake (Matt's favorite) will be brought out for New Years' Day.

So, I considered a variety of pie type items (french silk, peppermint, grasshopper, pecan), or cupcakes, or just plain cookies. But with a formal dinner (Matt's roasting a duck again this year with potatoes and brussel sprouts) it seemed like a more formal dessert was in order! I wanted something packed with flavor, but not too heavy after the duck. Something light, and refreshing. And thus, I came upon this recipe. While I'm not trying the cake til tomorrow (I'll report back!) the reviews on other websites are great, the batter looks delcious, and once baked the cake smells delicious. I also can't find a way to go wrong a caramel walnut topping.

Here you have it:

Cranberry and Cornmeal Cake with Caramel Walnut Topping
courtesy of The Food Network

Prep time: 15 minutes
Cooking time: 35 - 45 minutes
Cooling time: 20 minutes
Yields: 1-9" cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
• 1 cup all-purpose flour, plus extra for dusting the pan
• 1/2 cup yellow fine cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, chopped into 1/4-inch pieces
• 1 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks
• 2 large eggs
• Caramel Walnut Sauce, recipe follows

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
3. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes.
4. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

Caramel Walnut Topping

Ingredients

Caramel-Walnut Sauce

Prep time: 10 minutes

Cook time: 25 - 30 minutes

Yields: 2 cups

• 2 cups heavy whipping cream
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/2 cup chopped walnuts, toasted
• 3/4 teaspoon fine sea salt, optional

For the Caramel-Walnut Topping Sauce:

1. In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly.
   
2. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes.
   
3. Stir in the walnuts and sea salt, if using.
   
4. Allow the mixture to cool to room temperature before serving.

Enjoy!!