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Pumpkin Seed Brittle

Pumpkin Seed Brittle

Perfect for fall, this sweet brittle is speckled with crunchy pepitas.

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.

Serves: 10 Save

Ingredients (7)

  • 1 T Vanilla Extract
  • 1 tsp Baking Soda
  • 1 cup Pepitas
  • 1 cup Sugar
  • or 1 cup Brown Sugar
  • ½ cup Corn Syrup, Light
  • 1 T Unsalted Butter
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Directions

  1. Butter a rimmed baking sheet.
  2. Mix vanilla and baking soda in cup.
  3. 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.
  4. Add toasted pepitas and continue cooking, stirring often to prevent seeds from sticking to the bottom of the pan, until thermometer reaches 300F.
  5. Remove from heat and carefully stir in vanilla mixture and butter. Stir until combined.
  6. 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.