Miracle Pumpkin Seed Brittle

By: Blair Chavis, AllFreeSlowCookerRecipes Original Recipe

Miracle Pumpkin Seed Brittle

By: Blair Chavis, AllFreeSlowCookerRecipes Original Recipe

Make a truly unique slow cooker fall treat with this pumpkin seed brittle recipe for Miracle Pumpkin Seed Brittle. This brittle is miraculous because you can prepare it using your slow cooker! This pumpkin brittle recipe proves candy-making isn't just for your stove-top, and that brittle can be a fall treat as well as a winter delight. This salty-sweet, nutty, spiced treat makes for a great fall gift, snack, or dessert. Friends and family will be wowed by the earthy colors and flavors in this delicious pumpkin spice brittle candy. Use those leftover roasted pumpkin seeds to make a fall sweet treat.

Notes

This recipe was adapted from AllFreeSlowCookerRecipes blogger Stephanie O'Dea's slow cooker recipe for Slow Cooker Peanut Brittle Candy.

A slow cooker will not reach a hot enough temperature to create maximum brittle crunchiness. To maintain a crunchier, harder texture, keep the brittle refrigerated. (This also makes breaking the candy into pieces easier.)

Yields3 pounds of candy (roughly)

Chilling Time2 hr

Slow Cooker Time HIGH1 hr 30 min

Ingredients

3 cups sugar (baker's sugar preferred)
1 cup light corn syrup
15 ounces roasted pumpkin seeds
4 tablespoons butter
2 tablespoons vanilla extract
1 1/2 teaspoon pumpkin pie spice
2 teaspoons baking soda
parchment paper
2 cookie sheets

Instructions

Add 4 tablespoons butter (un-melted) to your crock.
Over the butter, add your sugar, corn syrup, vanilla, and pumpkin pie spice.
Place the lid on your slow cooker and cook for one hour on HIGH.
While the ingredients are cooking, line two cookie sheets with parchment paper.
After one hour of cooking, stir your ingredients thoroughly. Add the baking soda. (Your mixture will turn a milky, yellowish-brown.)
Cover again and cook on HIGH for another 30 minutes.
After 30 minutes, stir in your pumpkin seeds evenly. If your mixture is a caramel brown (the color of brittle candy) and thick, you are ready to transfer it to your cookie sheets.
Using your oven mitts, carefully pour half of the mixture onto each cookie sheet lined with parchment paper. Spread evenly on the sheets with a spatula.
Let the candy cool until room temperature for one hour for a softer texture. For a harder texture, chill the sheets in your refrigerator for at least two hours.
Break into pieces and serve.

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elocin1104 2800379

Jul 29, 2017

Making brittle in a slow cooker is a great idea! I am a huge pumpkin fan, so this recipe called out to me with the pumpkin seeds. I am wondering if it will taste like pumpkin, but I suppose with the pumpkin pie spice it will. I will definitely try this recipe this fall. There is nothing I love be more than pumpkin, so I have high hopes for this candy.

kmcartoonity 62072 74

May 24, 2017

This method of making brittle is so much simpler (and safer I might add!) than making candy on the stove. You don't have to stand in front of it constantly checking it with a candy thermometer. This would be a great thing to put in a festive decorative tin and give as a homemade holiday gift, especially if you are unsure about peanut allergy concerns.