Pumpkin Sea Salt Caramels

Prepare an 8-inch square pan by lining with parchment paper. Butter parchment well, ensuring that you cover the bottom and sides.

In a saucepan, combine cream, pumpkin puree and pumpkin pie spice. Warm to just before boiling, then remove from heat and set aside.

In a second heavy-bottomed saucepan, combine the sugar, syrup and water. Turn heat to medium and let the mixture boil until it reaches 240 degrees F (the soft ball point on a candy thermometer).

Then very carefully add the pumpkin cream to the sugar mixture and stir. Bring to 220-240ºF on a candy thermometer. I like to keep a bowl of ice water here and begin testing the caramel consistency once it reaches 210ºF, since everyone has different preferences for caramel firmness. (Continue stirring occasionally through this–it may take 30-45 minutes to come to temperature.)

As soon as it reaches desired consistency, pull it off the heat and stir in the butter and vanilla. Stir vigorously so that butter is fully incorporated. Pour immediately into prepared parchment-lined pan.

Let cool 30-40 minutes before sprinkling with salt. Cut into single serving pieces using kitchen shears (or knife).