Toasted Pumpkin Seed Brittle

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This stuff is seriously addictive—and that’s coming from someone who doesn’t have much of a sweet tooth. It’s Martha’s brittle recipe. I don’t think there’s a thing I’d change.

This pumpkin seed brittle is buttery and loaded with toasted pumpkin seeds. The seeds actually help keep it really light and crunchy.

A mix of brown sugar and honey gives it a mellow, earthy sweetness.

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It’s fast and easy to whip up if you’re going to a party this season and need a last-minute hostess gift.

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Sprinkle it with a little coarse salt before serving if you dig the whole salted caramel thing.

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A note about ingredients

For this brittle, make sure you get raw, shelled pumpkin seeds, sometimes labeled “pepitas.”

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This is a great candy base for any kind of brittle

Not crazy about pumpkin seeds? No problemo. You can use this basic method to make any kind of brittle under the sun. How about tossing in some:

  • Craisins and slivered almonds
  • Mini chocolate chips and toasted coconut
  • Chopped, toasted hazelnuts
  • Crushed, salted peanuts and pretzel pieces

Oh, you can also try dipping the finished brittle into good, melted chocolate for a fancy finish.

You get the idea. 🙂 What will you add?

Toasted Pumpkin Seed Brittle

1/4 cup butter (that’s 1/2 a stick)
1/2 cup brown sugar, packed
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

Toast the pumpkin seeds

Toss the pumpkin seeds in an ungreased, nonstick pan.

Toast them over medium heat, stirring frequently, until they’re fragrant and lightly browned.

Turn them out onto a plate to cool, and set them aside while you make the caramel.

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Make the candy base

Line a sheet pan with parchment paper or a silicone mat.

Do this now…candymaking happens ridiculously quickly at the end, and you don’t want to be caught with a hot pot of sugar and nowhere to put it.

Chunk up your butter.

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Toss the butter in a heavy-bottomed, medium-sized pot. (The heavy bottom will help keep the sugar from scorching.)

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Melt the butter over medium-high heat.

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Toss in the brown sugar and honey. Stir until melted and uniform.

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Clip a candy thermometer inside your pot.

Bring the mixture to a boil, without stirring, over medium-high heat.

Cook until it reaches 280-degrees F, which will take 5-7 minutes or so.

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Stir in the pumpkin seeds

When your candy hits 280-degrees F, yank it off the heat.

Moving as quickly (and safely, remember, hot sugar is like napalm) as you reasonably can, toss in the toasted pumpkin seeds and stir to thoroughly coat.

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Turn the candy out and cool

Scrape the hot, molten brittle out onto your prepared pan.
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Spread the brittle out so it’s thin and relatively flat.

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Let the brittle cool on the counter until it’s completely hardened.

Break up the brittle

When the brittle is room temp and completely hard, break it up into pieces.

I like to break it up into smaller pieces…they’re usually way easier to nibble on.

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How to store pumpkin seed brittle

Store your brittle in an airtight container, in between layers of wax paper or parchment paper.

It’ll easily keep a few weeks on the counter…if it lasts that long.

Stay tuned for more Halloween madness from Salem, MA!

And we’re almost down to the big annual party here in Salem. Take a peek at what it’s like here in town.

Halloween in Salem MA The Hungry Mouse

Happy haunting!

Toasted Pumpkin Seed Brittle

Yields About 3/4 lb. of candy

This pumpkin seed brittle is buttery and loaded with toasted pumpkin seeds. The seeds actually help keep it really light and crunchy. A mix of brown sugar and honey gives it a mellow, earthy sweetness.

Save Recipe

Ingredients

1/4 cup butter (that’s 1/2 a stick)
1/2 cup brown sugar, packed
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

Instructions

  1. Toss the pumpkin seeds in an ungreased, nonstick pan. Toast them over medium heat, stirring frequently, until they’re fragrant and lightly browned. Turn them out onto a plate to cool, and set them aside while you make the caramel.
  2. Line a sheet pan with parchment paper or a silicone mat. Do this now…candymaking happens ridiculously quickly at the end, and you don’t want to be caught with a hot pot of sugar and nowhere to put it.
  3. Chunk up your butter. Toss it in a heavy-bottomed, medium-sized pot. (The heavy bottom will help keep the sugar from scorching.) Melt over medium-high heat.
  4. Toss in the brown sugar and honey. Stir until melted and uniform.
  5. Clip a candy thermometer inside your pot. Bring the mixture to a boil, without stirring, over medium-high heat. Cook until it reaches 280-degrees F, which will take 5-7 minutes or so.
  6. Stir in the pumpkin seeds
  7. When your candy hits 280-degrees F, yank it off the heat. Moving as quickly (and safely, remember, hot sugar is like napalm) as you reasonably can, toss in the toasted pumpkin seeds and stir to thoroughly coat.
  8. Scrape the hot, molten brittle out onto your prepared pan. Spread the brittle out so it’s thin and relatively flat.
  9. Let the brittle cool on the counter until it’s completely hardened.
  10. When the brittle is room temp and completely hard, break it up into pieces. I like to break it up into smaller pieces…they’re usually way easier to nibble on.
  11. Store your brittle in an airtight container, in between layers of wax paper or parchment paper. It’ll easily keep a few weeks on the counter…if it lasts that long.
http://www.thehungrymouse.com/2013/10/29/toasted-pumpkin-seed-brittle/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

2 COMMENTS

  1. I made this! It was awesome! Perfect recipe for me also because I had somehow purchased raw pumpkin seeds on three different occasions and didn’t realize I had some. Discovered this when I was preparing to make the recipe. So now I’m going to make it again! It was super easy! Thanks!

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