Preparation:
In a 3 quart saucepan, mix together the sugar, milk, corn syrup, pumpkin, and salt. Bring to boil over high heat, stirring constantly. Reduce heat to medium and continue boiling, but do not stir. When mixture registers 232 degrees on a candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees on candy thermometer) then beat mixture until very thick and it loses some of its gloss. Quickly pour into a greased 8-inch square pan. When firm, cut into about 36 squares. |
