1. Line the bottom and the sides of an 8-in square glass pan with
parchment. Butter the parchment on the sides of the pan. Evenly
spread out the toasted pepitos on the bottom of the pan, on top of
the parchment.
2. In a saucepan, combine heavy cream, pumpkin puree and
spices. Get this mixture quite warm, but not boiling. Set aside.
3. In a second heavy bottomed pan, with sides at least 4 inches
high, combine the sugar, both syrups and water. Stir until the
sugars are melted, Then let it boil until it reaches 244 degrees (the
soft ball point on a candy thermometer). Then very carefully add
the cream and pumpkin mixture, and slowly bring this mixture to
240 degrees as registered on a on a candy thermometer. This can
take awhile -- like 30 minutes -- but don't leave the kitchen,
watch it carefully and stir it more frequently once it hits 230
degrees to keep it from burning at the bottom of the pan.
4. As soon as it reaches the 240, pull it off the heat and stir in the
butter and lemon juice. Stir vigorously so that butter is fully
incorporated. Pour the mixture into the prepared pan. Let cool 30
minutes and sprinkle the salt over the top. Let the caramels fully
set (at least 2 hours) before using a hot knife to cut them into 1-
inch squares and wrapping them individually in waxed paper.
Originally Submitted
10/5/2012
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