Dessert · Recipes · RECIPES

Pumpkin Seed Brittle

SONY DSC Why eat boring peanut brittle for the holidays when you could make pumpkin seed brittle? …well because peanut brittle is pretty dang good…but so is this.SONY DSC So give it a shot. There are always tons of pumpkin seeds (for cheap) around this time of year. Might as well turn them into something absolutely irresistible. This recipe uses cinnamon tho amp up the “falli-ness” of this treat. Besides cinnamon, there’s one more thing that makes this brittle extra special: cayenne (yes as in the pepper.) No worries it’s just a pinch. 😉 Put on your candy making shoes ’cause the holidays are almost here.

Start by getting your syrup goingSONY DSCThen wait until it turns this pretty amber colorSONY DSCOnce the pumpkin seeds are toasted with all the spices, throw them into the syrupSONY DSCThen pour them onto your greased cookie sheetSONY DSCSONY DSCSpread them out…quickly!SONY DSCthen let them set up, and cool off before breaking them into piecesSONY DSCSONY DSC

Pumpkin Seed Brittle

1 teaspoon olive oil, plus additional for coating
1 ¾ cups hulled raw pumpkin seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 3/4 cups granulated sugar
1 1/2 cups water
Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.

Meanwhile, place the oil and seeds into a medium saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Add the cayenne, cinnamon and salt and stir to combine. Set aside.

Line a cookie sheet with waxed paper. Brush olive oil generously over he paper.

Remove from the syrup from heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. Work quickly! The brittle will start setting up very fast as it cools.


Let rest on the counter to cool. Once the brittle is cooled completely (about 30 minutes) break into pieces. Store in an airtight container for up to two weeks


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