You are here: Home » Recipes » Pumpkin Seed Brittle Pumpkin Seed Brittle Recipe by Naa Ako-Adj Yield 10 servings A super simple sweet brittle speckled with crunchy pepitas that's perfect for the fall season. PrintEmail You’ll need a candy thermometer to make this recipe. For a “browner,” richer tasting brittle, substitute 1 cup packed brown sugar for granulated sugar. Ingredients 1 tablespoon vanilla extract1 teaspoon baking soda1 cup pepitas (shelled pumpking seeds) toasted1 cup granulated sugar1/2 cup light corn syrup1/4 cup water1 tablespoon unsalted butter, room temperature Instructions Butter a rimmed baking sheet. Mix vanilla and baking soda in cup. Combine sugar, corn syrup and water in a medium saucepan. Bring to a boil over medium heat, stirring with a wooden spoon until sugar dissolves. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom. Without stirring, cook until thermometer reaches 285F. Add toasted pepitas and continue cooking, stirring often to prevent seeds from sticking to the bottom of the pan, until thermometer reaches 300F. Remove from heat and carefully stir in vanilla mixture and butter. Stir until combined. Carefully pour mixture onto baking sheet. Spread into a thin layer with a spatula. Let cool until hardened. Break into pieces. (Brittle can be stored at room temperature in an airtight container up to 1 week). Serves 10.