Pumpkin Seed & Rosemary Toffee

Kirstin, It's Not You, It's Brie

An ode to my favorite bakery, Tartine, and the flavors of fall and Halloween, this candy is a fresh take on Tartine’s almond-chocolate toffee to fit the season. Toffee has always been a favorite in my household. Butter and sugar cooked to a crunchy caramel, and topped with nuts or seeds? Yes, please.

When I think fall food, I think warming herbs, like rosemary or sage. When I picture Halloween, I unsurprisingly imagine pumpkins. So I created this recipe to showcase the best of the season. Here, salted pepitas (pumpkin seeds, less the hard white casing) and rosemary encased in toffee help round out a night of passing out candy bars, or make a sophisticated addition to the office’s candy offering.

Note: Read through the recipe, have all ingredients, utensils, and candy thermometer ready to go. You’ll be surprised how quickly you’ll need them once things get bubbling.

Pumpkin Seed & Rosemary Toffee
By Kirstin


1 ½ cup salted pepitas, divided
1 stick (1/2 cup), plus 1 teaspoon unsalted butter
Additional 1 tablespoon butter for greasing pan
1 3/4 cup white sugar
3 tablespoons water
1 teaspoon molasses
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon minced fresh rosemary


Line a sheet pan with a silicone baking mat or parchment paper greased with 1 tablespoon butter. Scatter 2/3 of the pepitas over the bottom of the pan.

Put the butter, sugar, water and molasses in a heavy bottomed, medium-sized saucepan and turn heat to medium. Being careful not to over-stir so the candy won’t form large sugar crystals, stir to combine the mixture occasionally once the butter melts. Bring to 295°F on a candy thermometer. Once the caramel hits 295°F, immediately add the baking soda, vanilla and chopped rosemary and stir very quickly to thoroughly combine. Next, very quickly pour the caramel over the pepitas on the sheet pan. Use an offset spatula greased with the remaining 1 teaspoon butter to quickly spread the toffee over the seeds. Once cool enough to touch, pour the remaining pepitas over the toffee and press them into the candy’s surface. Let cool, then break apart before serving.

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2 thoughts on “Pumpkin Seed & Rosemary Toffee

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  1. Tora Estep said:

    What a wonderful idea to add rosemary to the candy! This has to go on my to-make candy list for Christmas!