Salted PumpkinCaramels
"I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. - cheese1227..."
INGREDIENTS
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2/3 cup unsalted pepitas
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1 1/2 cups heavy cream
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2/3 cup pumpkin puree
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1 teaspoon pumpkin pie spice
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2 cups white sugar
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1/2 cups light corn syrup
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1/3 cup good maple syrup
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1/4 cup of water
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4 tablespoons unsalted butter, cut in chunks
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1 teaspoon lemon juice
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3/4 teaspoon fleur de sel
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