Recipe by realbirdlady
Start with vitamin-rich carrots and pumpkin, naturally sweet honey, protein-packed peanuts, and a handy pocket of bread. Heat and stir to create an oh-so-not-healthy chewy candy treat. ("Prep time" includes cooling overnight.)
- 226.79 g baby carrots
- 236.59 ml water
- 425.24 g pumpkin, canned
- 473.18 ml honey
- 1.23 ml cream of tartar
- 236.59 ml peanut butter
- 6 pita pockets (half circles)
- 236.59 ml peanuts, roasted, chopped
Directions See How It's Made
- In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
- Stir in pumpkin, honey, and cream of tartar.
- Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
- occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
- Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
- When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
- Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
- Refrigerate overnight.
- With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
- (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).