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One of the silver linings of fall is that we get to add pumpkin to everything in sight. Our lattes, our desserts, and now, even our candy. Celebrate the colder weather by making a batch of these Sea Salt Pumpkin Caramels with Pine Nuts. And if there's ever a time to conquer homemade caramel, it's now (we've got you covered with the basics).
The earthiness of the pumpkin counteracts the caramel's sweetness to make a well-balanced candy worth sharing. Wrap them up and send them home with dinner guests, or upgrade your Halloween treats. Or do none of these things — we won't judge you if you keep them all to yourself. Either way — here's how to get it done:
Toast your pine nuts in a dry skillet. (Bonus: Toasted pine nuts make for a great candy-making snack, so toss in another handful — you'll be happy you did.) In a saucepan, mix together pumpkin purée, heavy cream, and spices, and cook until warm then set aside.
Here's the tricky part: Use a second saucepan to combine the sugar, syrups, and water until melted, and let the mixture come to the soft ball stage on a candy thermometer.
Stir in the pumpkin mixture, then beat in the butter and lemon juice. Pour your caramel into a parchment-lined pan scattered with the toasted pine nuts, sprinkle with salt, and let it set over a few hours. Then reward your patience — the first one has your name all over it.
Live.Love.Lux. Tip: With an Electrolux induction range, each section of the cooktop will adjust its heat to the size of the pan, so you can manage your cooktop like a pro.
Photo by James Ransom