Pumpkin Seed Brittle

vicky hunt


I got this recipe from a newsletter I get. Wanted to try it,and found the seeds at a Super Center-

My family loved this.. easy to make but be very careful! This is extremely hot. I would NOT let children or Pets around while making this..


★★★★★ 1 vote

25 Min
5 Min


How to Make Pumpkin Seed Brittle


  1. Put a 24" by 12" sheet of parchment on a work surface and anchor
    corners with pieces of tape.
  2. Bring sugar, water, and sea salt to a
    boil in a 2-quart heavy saucepan over moderate heat, stirring until
    sugar is dissolved.
  3. Cook mixture, without stirring, washing down any
    sugar crystals from side of pan with a pastry brush dipped in cold
    water, until syrup registers 238F (soft-ball stage) on thermometer,
    12 to 14 minutes (sugar syrup will be colorless).
  4. Remove from heat
    and stir in seeds with a wooden spoon, then continue stirring until
    syrup crystallizes, 3 to 4 minutes.
  5. Return pan to moderate heat and cook, stirring constantly, until
    sugar melts completely (sugar will continue to dry and become grainy
    before melting) and turns a deep caramel color, 4 to 5 minutes more
    (seeds will be toasted).
  6. Carefully pour hot caramel mixture onto
    parchment and carefully cover with another sheet. Immediately roll
    out (between sheets of parchment) as thinly as possible with a
    rolling pin, pressing firmly.
  7. Remove top sheet of parchment and
    immediately cut brittle into pieces with a heavy knife or pizza
    wheel. Cool brittle completely, then peel paper from bottom.
    Alternately, break brittle into pieces once cool

Printable Recipe Card

About Pumpkin Seed Brittle

Course/Dish: Candies
Other Tag: Quick & Easy

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