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


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1 c
1 cup sugar
1/2 c
1/8 tsp
fine sea salt
3/4 c
cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)

How to Make Pumpkin Seed Brittle


  • 1Put a 24" by 12" sheet of parchment on a work surface and anchor
    corners with pieces of tape.
  • 2Bring sugar, water, and sea salt to a
    boil in a 2-quart heavy saucepan over moderate heat, stirring until
    sugar is dissolved.
  • 3Cook 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).
  • 4Remove from heat
    and stir in seeds with a wooden spoon, then continue stirring until
    syrup crystallizes, 3 to 4 minutes.
  • 5Return 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).
  • 6Carefully 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.
  • 7Remove 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

Show 3 Comments & Reviews

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