It’s October! Not only is it my favorite time of the year, but it’s the best time to be in New York City. I can leave my windows wide open and feel the brisk breeze sweeping through my apartment, (which makes turning the oven on bearable!) I also just love the energy in the air amongst my fellow New Yorkers. It seems like with the new season everyone feels hopeful, excited, and fresh. (At least I do.)
Anyway- onto these delicious candies- after seeing the popular combination of pumpkin and caramel everywhere these days, I figured a pumpkin flavored caramel was something that needed to happen in my life. I wasn’t so sure if the candy-making process would work with the addition of actual pumpkin pureé, but I’m so glad that it did. These caramels are soft, full of spice and they just melt in your mouth. Plus- they have a bonus of toasted pumpkin seeds which add nutty crunch. I’m planning on making them as a part of my Holiday candy-making this year.
Though the process of making these was pretty easy, it was a bit time consuming. It requires a bit of patient hands-off monitoring- (which happens to be great for when you have to wash dishes, prep dinner, etc.) Don’t worry though- while you’re waiting for the caramels to cook- your kitchen will smell absolutely divine…
PS- I used these caramels as the cupcake toppers for some very festive cupcakes. Stay tuned for the recipe tomorrow!
Recipe barely adapted from: Food 52