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Pumpkin Seed Brittle


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Pumpkin Seed Brittle


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Pumpkin Seed Brittle

Make your own candy with this Brittle Recipe filled with Pumpkin Seeds, perfect for a Fall treat. This recipe is the best way to use the pumpkin seeds you pull out when carving a pumpkin.


  • Prep Time : 20 min
  • Ready Time : 20 min



  • 1/4 cup salted butter
  • 1/2 tsp cinnamon
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 1 cup shelled toasted pumpkin seeds (can also be made with peanuts)
  • Pinch of sea salt


  1. Melt the butter and cinnamon in a small saucepan over medium heat.
  2. Stir in the brown sugar and honey then bring it to a boil, without stirring, until the mixture is dark amber and the candy thermometer reached 280 degrees F.
  3. Stir in the pumpkin seeds and salt and cook until 300 degrees F, around 2 minutes.
  4. Carefully pour the mixture on to a parchment lined baking sheet, spreading in to a thin layer with an oiled spatula and let it cool completely. Please be so careful since the mixture is extremely hot!
  5. After around 10 minutes, the brittle should be cool enough to handle. Peel the brittle away from the parchment paper and break it in to pieces.


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




3 Responses to Pumpkin Seed Brittle

  1. avatar says: tazldy44

    Finally a recipe using my favorite,pumpkin seeds.Making it tonight.

  2. avatar says: LeslieH

    Made this tonight, it came out great. Next time I will use less nuts and try it with pistachios. After cooling, I did put it into the fridge for about 10 minutes to get it to a hard crack. Definitely a keeper…

  3. so looking forward to making this
    treat ! thanks for the recipe

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