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1. Butter a 9 x 13-inch pan and set aside.
2. Preheat oven to 300 degrees F.
3. Arrange almonds in single layer on baking sheet. Toast in preheated oven. Stir frequently, and avoid burning. Remove from oven and set aside.
4. Add sugar, butter, milk, pumpkin, and pumpkin pie spice to a heavy saucepan. Bring mixture to a boil, stirring constantly.
5. Continue boiling over medium heat until mixture reaches 234 degrees F on a candy thermometer, about 10 minutes.
6. Remove from heat. Stir in butterscotch chips.
7. When chips are melted, add marshmallow crème, pecans, and vanilla. Mix until well blended.
8. Immediately pour butterscotch mixture into prepared pan. Spread evenly.
9. Cool at room temperature.
10. Cut into squares.
11. Store in the refrigerator in an air-tight container.
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