Pumpkin Seed Brittle

Pumpkin Seed Brittle

This crunchy, easy-to-make-ahead brittle is sure to please everybody with a sweet tooth. They are great to have around at Xmas time.
Course: Confectionery
Author: The Cook


  • nonstick vegetable oil spray
  • 1 cup sugar
  • ½ cup light corn syrup
  • tablespoons water
  • 1 cup raw shelled pumpkin seeds <em>, pepitas</em>
  • tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • &frac18; teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt


  • A candy thermometer


  • Line a baking tray with baking paper and then spray with nonstick spray; set aside.
  • Bring sugar, corn syrup, and 2¼ tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar.
  • Fit saucepan with thermometer and cook until thermometer registers 143°C (290°F), 3–4 minutes.
  • Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 150°C (305°F), 3–4 minutes.
  • Stir in baking soda and cinnamon <em>(mixture will bubble vigorously)</em>, then immediately pour caramel onto prepared sheet.
  • Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.


Brittle can be made 1 week ahead. Store airtight, layered between sheets of grease-proof baking paper, at room temperature


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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