Best Pumpkin Seeds Brittle: Sweet, Nutty & Crunchy

They are perfect for fall snacking, holiday gifting, or topping your favorite desserts. This homemade brittle is delightfully addictive and surprisingly easy to make. Let's dive into how to create this sweet and nutty masterpiece right in your own kitchen!

Here's what you'll need to make the best pumpkin seed brittle:

Unsalted butter: Adds richness and helps the brittle release cleanly from the baking sheet.

Brown sugar: Gives the brittle its deep, caramel-like sweetness.

Honey: Adds a warm, natural sweetness and helps bind the brittle with a smooth, glossy finish.

Toasted pepitas (pumpkin seeds): The star ingredient that is nutty, crunchy, and packed with flavor.

Making homemade pumpkin seed brittle is easier than you might think! With just a few simple steps, you'll have a sweet, crunchy treat perfect for snacking or gifting during the holidays. Follow these directions for the best results:

Prepare: Lightly spray or line an 11x17-inch (or similar size) baking dish with parchment paper. Set it aside for later.

Melt: In a medium saucepan, melt the butter over medium-low heat until smooth and fully melted.

Combine: Add the brown sugar and honey to the melted butter. Stir gently until everything is well mixed and smooth.

Heat: Let the mixture cook over medium-low heat without stirring until it reaches 290-300°F on a candy thermometer. This is the "hard crack" stage that gives the brittle its signature crunch.

Mix: Quickly remove the pan from the heat and stir in the toasted pepitas (pumpkin seeds). Work fast so the seeds are evenly coated before the mixture hardens.

Spread: Pour the hot brittle mixture into your prepared pan and gently spread it out evenly using a spatula.

Cool: Allow the brittle to cool completely at room temperature. Once hardened, break it into pieces and enjoy the perfect combination of sweet, nutty, and crunchy goodness!

To make perfect pumpkin seed brittle, follow these pro tips.

Always use a candy thermometer to ensure the sugar mixture reaches between 290°F and 300°F, known as the hard-crack stage-this guarantees a crisp, snappy texture instead of a chewy one.

Work quickly when stirring in the toasted pepitas, as the mixture sets fast once removed from the heat. For an extra layer of flavor, sprinkle a pinch of sea salt over the top before it cools; the salty contrast enhances the caramelized sweetness beautifully.

Another trick is to lightly butter your spatula before spreading the mixture-it keeps the sticky syrup from clinging. And if you like a thinner brittle, simply spread it wider across the sheet. For thicker, chunkier pieces, let it sit in a slightly smaller area.

Pumpkin seeds brittle stores well if kept in an airtight container. At room temperature, it will stay crunchy for about two weeks. To keep it free from moisture, tuck in a small piece of parchment between layers so the shards don't stick together.

There's really no need to reheat brittle, but if it becomes a little too hard, you can place a piece on a baking sheet and warm it gently in a low oven for a minute or two. This softens the sugar just enough to make it more enjoyable.

One of the best things about pumpkin seed brittle is how easy it is to customize.

You can give this classic recipe your own twist by adding a pinch of cinnamon, nutmeg, or pumpkin pie spice for a cozy fall flavor. If you love sweet-and-salty treats, sprinkle a bit of flaky sea salt over the top before it cools; it balances the caramel sweetness perfectly.

For extra crunch, try mixing in chopped almonds, pecans, or sunflower seeds along with the pepitas. You can even drizzle melted dark or white chocolate over the cooled brittle for a festive touch that makes it perfect for gifting.

Brittle on its own is a delight, but it pairs beautifully with other treats. Serve shards of pumpkin seeds brittle alongside vanilla ice cream for a contrast between creamy and crunchy. It also makes a lovely garnish for pumpkin pie or cheesecake, adding both texture and flavor.

You can also enjoy a small piece with your afternoon coffee or tea for the perfect little treat. If you're making holiday cookie trays, tuck a few pieces of brittle among the cookies; it adds sparkle and variety to the spread.

This homemade pumpkin seed brittle is the perfect mix of sweet, nutty, and crunchy, everything you want in a fall treat. It's simple to make, comes together with just a few pantry staples, and tastes even better than store-bought candy.

You can give it as a gift for the holidays, add it to your dessert table, or enjoy it as a sweet snack; this pumpkin seed brittle never disappoints. Once you try it, you'll see why it's the best pumpkin seed brittle recipe to make year after year.

Yes, you can use raw pumpkin seeds, but toasting them first gives the brittle a deeper, nuttier flavor. Roasted seeds add that extra crunch and warmth that makes the brittle taste special.

You don't have to use a candy thermometer, but you can if you want to be extra sure. This recipe is meant to be stress-free and straightforward; just watch the sugar mixture. Once it turns golden and coats the back of a spoon, it's ready for the seeds.

If the brittle is sticky, the sugar mixture may not have cooked long enough. Next time, let the syrup bubble a little longer so more moisture cooks off. Storing brittle in a cool, dry place also helps keep it crunchy.

Absolutely! Break the brittle into shards and package it in glass jars, tins, or clear treat bags. It's a beautiful homemade gift, especially around the November holidays.

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