Pumpkin Seed Toffee Recipe

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Pumpkin Seed Toffee
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Ingredients:

Directions:

  1. Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, corn syrup, pie spice and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
  2. Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature. Yield: 2 pounds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.61 Kcal (1187 kJ)
Calories from fat 213.88 Kcal
% Daily Value*
Total Fat 23.76g 37%
Cholesterol 61.01mg 20%
Sodium 42.48mg 2%
Potassium 45.2mg 1%
Total Carbs 18.22g 6%
Sugars 15.68g 63%
Dietary Fiber 0.74g 3%
Protein 1.04g 2%
Vitamin A 0.3mg 9%
Iron 0.1mg 1%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 578.43 Kcal (2422 kJ)
Calories from fat 436.22 Kcal
% Daily Value*
Total Fat 48.47g 37%
Cholesterol 124.42mg 20%
Sodium 86.63mg 2%
Potassium 92.18mg 1%
Total Carbs 37.16g 6%
Sugars 31.97g 63%
Dietary Fiber 1.51g 3%
Protein 2.13g 2%
Vitamin A 0.6mg 9%
Iron 0.3mg 1%
Calcium 20.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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