Miracle Pumpkin Seed Brittle
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 cup sugar (baker's sugar preferred)
- 1 cup light corn syrup
- 15 ounces roasted pumpkin seeds
- 4 tablespoon butter
- 2 tablespoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 2 teaspoon baking soda
- parchment paper
- 2 cookie sheets
Instructions
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Add 4 tablespoons butter (un-melted) to your crock.
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Over the butter, add your sugar, corn syrup, vanilla, and pumpkin pie spice.
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Place the lid on your slow cooker and cook for one hour on HIGH.
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While the ingredients are cooking, line two cookie sheets with parchment paper.
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After one hour of cooking, stir your ingredients thoroughly. Add the baking soda. (Your mixture will turn a milky, yellowish-brown.)
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Cover again and cook on HIGH for another 30 minutes.
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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.
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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.
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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.
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Break into pieces and serve.