I made a batch of this chocolate-dipped salted pumpkin seed brittle candy a few weeks ago. Turns out, it was such a huge hit with friends and co-workers (a few weeks have passed, and people are still mentioning it to me!) that I decided to post the recipe so that others can try their hand at making pumpkin seed brittle at home.
This autumn treat is the perfect blend of crunchy, sweet, and salty. I started by making a lightly salted pumpkin seed brittle (a twist on traditional nut brittle). Then, I cracked it into pieces. I dipped the pieces in Belgian dark chocolate from Santa Barbara Chocolate and finished each one with a sprinkle of crushed pepitas.
The result? A sweet and crunchy pumpkin seed brittle, perfect for sharing the flavors of fall!
Pumpkin Seed Brittle Tips & Tricks
I made two batches of this seed brittle, one with vanilla extract and the other with a touch of cinnamon oil from Lorann Oils. Feel free to experiment with different oils and extracts, as well as different types of chocolate–this was delicious with dark chocolate, but milk or white could work equally well.
Start with roasted pumpkin seeds (I like these, available on Amazon). Purchasing raw seeds will add an additional step to the recipe, as you’ll need to roast them in the oven prior to making the brittle. I used unsalted seeds, but you could also experiment with salted seeds, and eliminate the additional salt from the brittle recipe.
You’ll definitely need a candy thermometer for this recipe. Although I love my Taylor digital thermometer, for this recipe I strongly recommend using a manual one. A metal thermometer (such as this one) that can be clipped to the side of the saucepan is best. Trust me, it will make your life so much easier, and you won’t risk dropping your thermometer into the candy mixture, and/or burning your fingers on the steam like I did!
For additional fall-flavored candy recipes, try making my caramel apple lollipops, too!
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Chocolate-Dipped Salted Pumpkin Seed Brittle
A sweet and crunchy pumpkin seed brittle, broken into pieces and dipped in dark chocolate. Perfect for sharing the flavors of fall!
Line a baking sheet with parchment paper, making sure that the parchment hangs over the edges of the tray (this will make the brittle easier to remove later on). Grease parchment with butter and set aside.
In a small bowl, stir together baking soda and vanilla (or cinnamon) extract. Set aside.
In a medium saucepan, stir together water, sugar, corn syrup, and 1/4 cup butter. Heat over medium, stirring frequently until sugar has completely dissolved.
Increase heat and boil mixture until it reaches 340 degrees Fahrenheit on a candy thermometer. By this time, the candy mixture will have transformed into a deep, amber-colored syrup.
Remove mixture from heat. Immediately stir in salt, baking soda-vanilla mixture, and 1 1/2 cups pepitas.
Quickly pour candy mixture onto prepared parchment-lined tray. Allow to cool completely, at least 30 minutes, before breaking the hard candy into pieces.
While candy is cooling, add remaining 1/2 cup pepitas to a small ziploc bag, and crush into small pieces using a mallet. Transfer crushed pepitas to a small plate or dish for dipping.
Melt and temper your chocolate of choice. Working quickly, dip the ends of each piece of brittle into the chocolate, and top with a sprinkling of crushed pepitas.
Brittle can be stored in an airtight container at room temperature for up to two weeks (if it lasts that long!!)
You'll definitely need a candy thermometer for this recipe. Although I love my Taylor digital thermometer, for this recipe I strongly recommend using a manual, metal thermometer (such as this one) that can be clipped to the side of the saucepan. Trust me, it will make your life so much easier, and you won't risk dropping your thermometer into the candy mixture, and/or burning your fingers like I did!
I used Belgian dark chocolate from Santa Barbara Chocolate for this recipe. However, white or milk chocolate would also be tasty.