Every year you say you'll cook with a pumpkin the kids picked from the patch. This is your year. This unscary recipe cooks up moist and spiced with the flavors of the season.
Thirty years. More than 30 years, actually, these caramels have been part of my life. Now that you know what decade my age resides in, let me tell you a little secret: These caramels are the best. Ever. My mom
Every Wednesday The Montreal Gazette posts recipes according to the theme of the week or recipe requests that readers ask for. This is a recipe request, and it is from American chocolate company, Ghiradelli. I have made and ate this recipe and is decidedly very good.
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
