Ingredients
36
36 servings
- •1 cup almonds
- •3 cups white sugar
- •1 cup butter
- •1 (5 ounce) can evaporated milk
- •0.5 cup canned pumpkin
- •1 teaspoon pumpkin pie spice
- •2 cups butterscotch chips
- •1 (7 ounce) jar marshmallow creme
- •1 teaspoon vanilla extract
Instructions
- Butter a 9x13 inch pan and set aside.
- Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
- Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
- Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.
Nutritional Facts
Per 36 servings
- Calories: 211
- Carbohydrate: 29g
- Fat: 10g
- Fiber: 1g
- Protein: 1g
- Sugar: 26g
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