A fun twist on the saltine cracker crack that's popular at Christmas!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Candy
Cuisine: American
Keyword: toffee
Servings: 24people
Calories: 207kcal
Author: Kellie
Ingredients
Makes approximately 40 depending on how you break them up
2cupspumpkin seeds
1cup2 sticks unsalted butter
1cuppacked light brown sugar
2cupssemisweet chocolate chips or chocolate chunks
Sprinklesoptional
Instructions
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.