Pumpkin Seed Toffee

Ingredients

2 teaspoons plus 2 cups butter, softened, divided

2 cups sugar

1 tablespoon corn syrup

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup roasted pumpkin seeds or pepitas

Directions

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).

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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