Pumpkin Seed Brittle

Pumpkin Seed Brittle

By Erin Huffstetler | 10/16/2018 | No Comments
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Planning to carve jack-o-lanterns, or make some pumpkin puree? Be sure to save your pumpkin seeds, so you can make this pumpkin seed brittle. It’s ridiculously tasty, and really easy to make.

Ingredients:

1 cup of roasted (and salted) pumpkin seeds
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup butter, cut into chunks
1/4 cup water
1 Tbsp vanilla extract
1 tsp baking soda

You’ll Also Need:

A candy thermometer

What You Do:

Bringing Sugar, Corn Syrup and Water to a Boil

Combine the sugar, corn syrup and water in a large pot, and bring to a boil over medium heat, stirring constantly.

Brittle Mixture at 280 Degrees

Add the butter, and continue stirring, until the mixture reaches 280 degrees on a candy thermometer.

Adding Pumpkin Seeds to Brittle Mixture

Stir in the pumpkin seeds, and continue stirring until the mixture reaches 305 degrees.

Adding Vanilla and Baking Soda to Pumpkin Seed Brittle Mixture

Remove the pot from the stove; stir in the vanilla extract and baking soda (this will make the mixture bubble).

Pumpkin Seed Brittle Spread Out on a Baking Sheet

Then, immediately pour the hot mixture out onto a parchment paper or Silpat-lined baking sheet. A buttered baking sheet will work, too. Spread the brittle to an even 1/4-inch thickness.

Closeup of Pumpkin Seed Brittle

Allow your pumpkin seed brittle to cool. This will take about 30 minutes. Then, break it into pieces, and store in an air-tight container.

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Pumpkin Seed Brittle

Pumpkin Seed Brittle

Save your pumpkin seeds when you carve a jack-o-lantern or make pumpkin puree, so you can make this pumpkin seed brittle.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/4 lbs
  • Category: Desserts
  • Method: Stove-Top
  • Cuisine: American

Ingredients:

  • 1 cup of roasted (and salted) pumpkin seeds
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter, cut into chunks
  • 1/4 cup water
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda

Instructions:

Bring the sugar, corn syrup and water to a boil over medium heat, stirring constantly.

Add the butter, and continue stirring, until the mixture reads 280 degrees on a candy thermometer.

Stir in the pumpkin seeds, and continue stirring, until you reach 305 degrees.

Remove the pot from the heat. Then, stir in vanilla and baking soda (expect bubbling and fizzing).

Pour the hot brittle immediately onto a baking sheet lined with parchment paper or a Silpat. A buttered pan will also work.

Allow the brittle to cool (this will take about 30 minutes). Then, crack it into pieces, and store it in a lidded container.

More Pumpkin Seed Recipes

Closeup of Pumpkin Seed Bark

Roasted Pumpkin Seed Bark

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