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Original post published December 2nd, 2017. Last updated on December 16th, 2023.
I first made a version of this pumpkin seed brittle candy a few years ago. As it turned out, it was a huge hit with just about everyone I know. (Four years and a trip to pastry school later, and it’s still one of the treats my friends and co-workers talk about the most!) Since that time my confectionery skills have evolved quite a bit, so I decided it was time to give this recipe an update.
The perfect blend of crunchy, sweet, and salty, with just a hint of heat thanks to the addition of cinnamon and cayenne, this spiced pumpkin seed brittle is easy to prepare and perfect for sharing the flavors of fall. It’s also great for gifting, as it will keep well at room temperature for at least a couple of weeks.
Pumpkin Seed Brittle Tips & Tricks
For the sake of simplicity, I usually start with roasted pepitas. However, you can just as easily make this recipe using raw pumpkin seeds instead. When I make it with raw seeds, I add them to the sugar syrup and cook the mixture for 1-2 minutes, stirring frequently (you’ll hear the seeds start to crack and pop as they cook) before proceeding to the baking soda step.
Unsalted pumpkin seeds tend to work best. However, you could also experiment with salted seeds, and eliminate the additional teaspoon of salt from the recipe.
Choose the Right Tools!
Use a wooden (or other heat-safe) spoon for this recipe! This is very important. The sugar mixture will be quite hot. The first time I made this brittle I made the mistake of using a rubber novelty spatula, and had to discard entire batch because bits of the spatula melted into the candy!
Optional Additions
This pumpkin seed brittle is delicious just as it is. However, if desired you can sprinkle it with a bit of coarse sea salt for an extra salty-sweet contrast. Just be sure to sprinkle the hot mixture as soon as you’ve poured it out onto your baking mat. It will begin to cool and set very quickly, at which point the salt will no longer stick to the brittle.
For an extra-fancy treat, try dipping your shards of brittle in tempered chocolate. Milk, dark, and white chocolate would all be delicious here!
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Other candy recipes you might enjoy:
Peanut Clusters with Chocolate and Sea Salt
Pumpkin Spice Caramels
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Spiced Pumpkin Seed Brittle
- Total Time: 20 minutes
- Yield: 650 grams / 23 ounces brittle 1x
Description
A sweet and crunchy pumpkin seed brittle, spiced with cinnamon and cayenne. Perfect for sharing the flavors of autumn!
Ingredients
260 grams granulated sugar (1 1/4 cups)
170 grams light corn syrup or liquid glucose (1/2 cup)
75 milliliters water (1/3 cup)
90 grams unsalted butter (6 tablespoons)
250 grams roasted unsalted pepitas (1 3/4 cups)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
Instructions
Line a large tray with a silicone baking mat, and set aside until ready to use.
To a large saucepan, add sugar, corn syrup, and water. Cook over medium heat, without stirring, until the mixture is a light golden brown and resembles honey, about 10 minutes.
Add the butter and allow it to melt.
Add roasted pepitas* and stir to incorporate.
Add the baking soda, salt, cinnamon, and cayenne, and stir gently to incorporate.
Immediately pour the mixture onto silicone mat. Allow to cool completely, then break into pieces.
Brittle can be stored in an airtight container at room temperature for up to two weeks.
Notes
*If desired, you can also make this recipe using raw pumpkin seeds. When I make it this way, I add the raw seeds and then cook the mixture for 1-2 minutes, stirring frequently. You’ll hear the seeds start to crack and pop as they cook.
Use a wooden or heat-safe spoon for this recipe! The sugar mixture will be very hot, and can easily melt a plastic spoon or spatula.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
