Mississauga Pain Clinic offering chiropractic, physiotherapy, massage therapy and orthotic services to residents of Churchill Meadows InMississauga
Mississauga Pain Clinic offering chiropractic, physiotherapy, massage therapy and orthotic services to residents of Churchill Meadows InMississauga
Halloween and fall are the perfect seasons to enjoy homemade treats that bring warmth and comfort — and few recipes capture that cozy feeling better than salted pumpkin caramels. With their smooth, buttery texture and subtle notes of cinnamon, nutmeg, and maple, these bite-sized sweets are both festive and satisfying. While making caramel might sound tricky, it’s surprisingly straightforward with the right tools, a little patience, and careful attention to temperature. What makes this recipe even more special is the touch of pumpkin purée, which not only enhances flavour but also adds a hint of natural sweetness and nutrients like vitamin A and potassium. Whether you’re preparing these caramels for a Halloween gathering, as thoughtful gifts, or simply to treat yourself after a long day, they’re a delicious way to embrace the season.
Toast Pumpkin Seeds
Heat a dry pan over medium heat.
Toss pumpkin seeds until lightly golden, about 3 minutes.
Remove from heat and let cool.
Prepare the dish:
Butter an 8×8-inch heatproof dish and line with parchment paper.
Flip the parchment so both sides are buttered.
Spread the toasted pumpkin seeds evenly across the bottom.
Mix the sugar base:
In a heavy-bottomed saucepan, whisk together sugar, maple syrup, corn syrup, and water.
Set aside.
Warm the cream mixture:
In a small saucepan, combine pumpkin purée and heavy cream.
Heat gently over low heat.
Organize ingredients:
Measure and prepare butter, spices, salt, and vinegar.
Keep all items within reach before beginning the caramelization process.
Cook the sugar mixture:
Bring the sugar mixture to a boil over medium-high heat.
Once boiling, reduce to medium and continue cooking until it reaches 245°F (118°C).
Add the pumpkin-cream mixture:
Slowly pour in the warm pumpkin-cream mixture while whisking constantly.
Be careful—the mixture will bubble up.
Cook to final temperature:
Continue cooking and whisking until the mixture returns to 240–245°F (115–118°C).
Add final ingredients:
Remove from heat.
Stir in butter, spices, salt, and vinegar until fully blended.
Pour and cool:
Slowly pour the caramel into the prepared dish without disturbing the pumpkin seeds.
Let cool for 10 minutes, then sprinkle sea salt over the top.
Chill and cut:
Cool to room temperature, then refrigerate for 30 minutes.
Cut into 1-inch squares using a long, thin knife.
Wipe the knife with a warm, damp towel between cuts for clean edges.
⅔ cup unsalted pumpkin seeds
⅔ cup pumpkin purée
1¼ cups heavy cream
2 cups white sugar
⅓ cup maple syrup
¼ cup light corn syrup
¼ cup water
3 tablespoons cold unsalted butter, cut into slices
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
¾ teaspoon white vinegar or lemon juice
¼ teaspoon flaky sea salt (such as fleur de sel)
Salted pumpkin caramels are a delightful reminder that homemade candy can be both fun and rewarding. With mindful portions and smart ingredient swaps, they can easily fit into a balanced lifestyle. For those spending extra time in the kitchen, remember to maintain good posture, avoid leaning or twisting while stirring, and take short breaks to stretch your wrists and shoulders — small steps that help prevent fatigue and strain. Once the candies have cooled, enjoy them in moderation as part of a well-rounded diet. A little preparation, some attention to ergonomics, and a touch of seasonal spice can make your fall both delicious and healthy.
