Drenched in toffee and covered in chocolate, pumpkin seeds are turned into a unique and addicting fall treat. A great hostess gift for upcoming Halloween parties or just to have for drop in guests.
Every year I dump some chocolate chips on some kind of toffee. One year it was Saltine Cracker Toffee….or Christmas Crack as it’s commonly known. Last year, I poured that molten, sugary concoction on a pile of pretzels to make my Chocolate Covered Pretzel Toffee….yep, it was a great day. This year, I was eating some raw pumpkin seeds because I was being all healthy and stuff like that…..and then. Light bulb moment…2014 toffee. And it was good. 🙂
This is so easy to make. And quick if you don’t count the time it takes for everything to cool and get solid enough to break apart. You can speed things up in the refrigerator if you must but sometimes the chocolate gets all weird so I try to exercise patience and restraint during this very trying time. It’s a tough life.
You’re going to melt some butter and brown sugar in a saucepan until it becomes a beautiful caramel color and the sugar is completely melted into the butter. Resist the urge to taste it. I’m speaking from experience here.
Spread the pumpkin seeds on a baking sheet lined with parchment paper and then pour the lava over the seeds.
After you remove the toffee from the oven, sprinkle with chocolate and allow it to melt. Then spread. Decorate if you want…I like sprinkles. 🙂
Then wait….and wait…..and test….and wait some more. It will be a little while….and then break it up into pieces. Big or small, it’s up to you.
I love this Chocolate Covered Pumpkin Seed Toffee!!! I think I’m ruined for plain pumpkin seeds forever….how can I ever go back after what I’ve done to them. I’ll need to find another healthy snack soon….and then cover that in chocolate too.
Chocolate Covered Pumpkin Seed Toffee
- Makes approximately 40 depending on how you break them up
- 2 cups pumpkin seeds
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 2 cups semisweet chocolate chips or chocolate chunks
- Sprinkles (optional)
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with pumpkin seeds in one single layer.
- In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the pumpkin seeds and spread to cover evenly.
- Bake the pumpkin seeds in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the pumpkin seeds. Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Decorate with sprinkles (if using) on the chocolate and let cool completely.
- Once the toffee has cooled break apart into pieces and store in an airtight container.