This stuff is seriously addictive—and that’s coming from someone who doesn’t have much of a sweet tooth. It’s Martha’s brittle recipe. I don’t think there’s a thing I’d change.
This pumpkin seed brittle is buttery and loaded with toasted pumpkin seeds. The seeds actually help keep it really light and crunchy.
A mix of brown sugar and honey gives it a mellow, earthy sweetness.
It’s fast and easy to whip up if you’re going to a party this season and need a last-minute hostess gift.
Sprinkle it with a little coarse salt before serving if you dig the whole salted caramel thing.
A note about ingredients
For this brittle, make sure you get raw, shelled pumpkin seeds, sometimes labeled “pepitas.”
This is a great candy base for any kind of brittle
Not crazy about pumpkin seeds? No problemo. You can use this basic method to make any kind of brittle under the sun. How about tossing in some:
- Craisins and slivered almonds
- Mini chocolate chips and toasted coconut
- Chopped, toasted hazelnuts
- Crushed, salted peanuts and pretzel pieces
Oh, you can also try dipping the finished brittle into good, melted chocolate for a fancy finish.
You get the idea. 🙂 What will you add?
Toasted Pumpkin Seed Brittle
1/4 cup butter (that’s 1/2 a stick)
1/2 cup brown sugar, packed
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
Toast the pumpkin seeds
Toss the pumpkin seeds in an ungreased, nonstick pan.
Toast them over medium heat, stirring frequently, until they’re fragrant and lightly browned.
Turn them out onto a plate to cool, and set them aside while you make the caramel.
Make the candy base
Line a sheet pan with parchment paper or a silicone mat.
Do this now…candymaking happens ridiculously quickly at the end, and you don’t want to be caught with a hot pot of sugar and nowhere to put it.
Chunk up your butter.
Toss the butter in a heavy-bottomed, medium-sized pot. (The heavy bottom will help keep the sugar from scorching.)
Melt the butter over medium-high heat.
Toss in the brown sugar and honey. Stir until melted and uniform.
Clip a candy thermometer inside your pot.
Bring the mixture to a boil, without stirring, over medium-high heat.
Cook until it reaches 280-degrees F, which will take 5-7 minutes or so.
Stir in the pumpkin seeds
When your candy hits 280-degrees F, yank it off the heat.
Moving as quickly (and safely, remember, hot sugar is like napalm) as you reasonably can, toss in the toasted pumpkin seeds and stir to thoroughly coat.
Turn the candy out and cool
Scrape the hot, molten brittle out onto your prepared pan.
Spread the brittle out so it’s thin and relatively flat.
  
 
Let the brittle cool on the counter until it’s completely hardened.
Break up the brittle
When the brittle is room temp and completely hard, break it up into pieces.
I like to break it up into smaller pieces…they’re usually way easier to nibble on.
How to store pumpkin seed brittle
Store your brittle in an airtight container, in between layers of wax paper or parchment paper.
It’ll easily keep a few weeks on the counter…if it lasts that long.
Stay tuned for more Halloween madness from Salem, MA!
And we’re almost down to the big annual party here in Salem. Take a peek at what it’s like here in town.
Happy haunting!
The Hungry Mouse
Yields About 3/4 lb. of candy
This pumpkin seed brittle is buttery and loaded with toasted pumpkin seeds. The seeds actually help keep it really light and crunchy. A mix of brown sugar and honey gives it a mellow, earthy sweetness.
Save RecipeIngredients
Instructions
- Toss the pumpkin seeds in an ungreased, nonstick pan. Toast them over medium heat, stirring frequently, until they’re fragrant and lightly browned. Turn them out onto a plate to cool, and set them aside while you make the caramel.
- Line a sheet pan with parchment paper or a silicone mat. Do this now…candymaking happens ridiculously quickly at the end, and you don’t want to be caught with a hot pot of sugar and nowhere to put it.
- Chunk up your butter. Toss it in a heavy-bottomed, medium-sized pot. (The heavy bottom will help keep the sugar from scorching.) Melt over medium-high heat.
- Toss in the brown sugar and honey. Stir until melted and uniform.
- Clip a candy thermometer inside your pot. Bring the mixture to a boil, without stirring, over medium-high heat. Cook until it reaches 280-degrees F, which will take 5-7 minutes or so.
- Stir in the pumpkin seeds
- When your candy hits 280-degrees F, yank it off the heat. Moving as quickly (and safely, remember, hot sugar is like napalm) as you reasonably can, toss in the toasted pumpkin seeds and stir to thoroughly coat.
- Scrape the hot, molten brittle out onto your prepared pan. Spread the brittle out so it’s thin and relatively flat.
- Let the brittle cool on the counter until it’s completely hardened.
- When the brittle is room temp and completely hard, break it up into pieces. I like to break it up into smaller pieces…they’re usually way easier to nibble on.
- Store your brittle in an airtight container, in between layers of wax paper or parchment paper. It’ll easily keep a few weeks on the counter…if it lasts that long.
