Pumpkin Seed Brittle
This Pumpkin Seed Brittle is a nut-free, crunchy candy packed with protein and fiber. Sweet, lightly salted, and easy to make, it’s a quick treat perfect for snacking, gifting, or enjoying with your favorite beverage. Naturally satisfying and ready in under an hour, this brittle is a healthier spin on a classic candy favorite.
Equipment
- 1 Medium Saucepan
- 1 medium baking sheet
- Parchment paper (enough to line baking sheet)
- Heatproof spatula
- Offset spatula or butter knife
- Candy thermometer
Ingredients
- 1/3 cup water
- 1 1/3 cup granulated sugar
- 2/3 cup corn syrup
- 1 1/2 cup raw pumpkin seeds
- 3 1/2 tablespoons unsalted butter or salted, adjust salt as needed
- 1 1/4 teaspoon kosher salt
- 3 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon flake salt for garnish (optional)
Instructions
- Prepare Your Workspace: Line a medium-sized baking sheet with parchment paper, making sure the paper extends slightly over the edges. This will prevent the brittle from sticking and allow easy removal once it cools. Keep all your ingredients measured and ready, as candy-making is fast once the sugar reaches the proper temperature.
- Combine Sugar Base Ingredients: In a medium saucepan, pour in 1/3 cup water, 1 1/3 cups granulated sugar, and 2/3 cup corn syrup. Gently stir the mixture with a heatproof spatula until all sugar granules are fully coated with liquid. Ensure no dry sugar remains at the bottom to avoid uneven caramelization.
- Eliminate Sugar Crystals: Using a small wet pastry brush, carefully brush down the sides of the saucepan to remove any sugar crystals that cling to the pan. This step prevents the brittle from becoming grainy and ensures a smooth final texture.
- Dissolve the Sugar Completely: Place the saucepan over medium-high heat. Stir occasionally with the spatula just until the sugar has fully dissolved. Watch the mixture closely—it should become clear and smooth. Avoid stirring once it begins boiling, as this can cause crystallization.
- Cook to Soft-Ball Stage: Allow the sugar mixture to cook undisturbed until it reaches 250°F (121°C) on a candy thermometer, known as the soft-ball stage. At this point, a small amount dropped in cold water will form a soft, flexible ball. This temperature ensures your brittle will have the perfect crunch without being too hard or too sticky.
- Add Pumpkin Seeds and Butter: Carefully add 1 1/2 cups pumpkin seeds and 3 1/2 tablespoons butter to the hot sugar syrup. Stir gently but consistently with a heatproof spatula to coat the seeds evenly. Continue cooking until the mixture reaches 320°F (160°C), the hard-crack stage, which guarantees a crisp, firm brittle that snaps cleanly.
- Remove from Heat and Flavor: Once the brittle reaches 320°F, immediately remove the saucepan from the heat. Quickly stir in 1 1/4 teaspoon kosher salt, 3 teaspoons vanilla extract, and 1 teaspoon baking soda. The mixture will bubble and foam as the baking soda aerates the sugar, creating a lighter, slightly airy texture. Stir until everything is fully incorporated.
- Spread Mixture Evenly: Pour the hot pumpkin seed mixture onto the prepared baking sheet. Use an offset spatula or butter knife to spread it into an even layer. Aim for roughly 1/4-inch thickness for the perfect balance of crunch and chewiness. Be careful—this mixture is extremely hot!
- Optional Garnish: If desired, sprinkle 1/2 teaspoon flake salt evenly over the top while the brittle is still warm. The salt enhances the flavor, creating a perfect sweet-salty balance.
- Cool Completely Before Breaking: Allow the brittle to cool fully at room temperature for 20 minutes or until firm. Once hardened, use your hands or a knife to break the brittle into bite-sized pieces. For a more rustic look, break it into uneven shards; for a uniform presentation, score with a knife while still slightly warm and break along the lines.
- Store Properly for Freshness: Layer the cooled brittle pieces in a sealable container. Place wax paper or parchment paper between layers to prevent sticking. Store in a cool, dry place away from humidity. Properly stored, your pumpkin seed brittle will stay crisp and delicious for up to two months.
Notes
- Temperature Accuracy Is Key: Using a candy thermometer ensures your brittle reaches the perfect texture. For those at high elevations, reduce the cooking temperature by 2°F for every 1,000 feet above sea level to prevent overcooking.
- Prevent Crystallization: Brushing down the sugar sides with a wet pastry brush is crucial for smooth, crack-free brittle. Avoid stirring once the syrup begins boiling.
- Butter Options: Using salted or unsalted butter affects the final flavor; adjust additional salt accordingly.
- Pumpkin Seed Toasting: Lightly toasting the pumpkin seeds beforehand can intensify their flavor, though it’s optional.
- Handling Hot Sugar: Always be cautious when working with hot sugar. Keep children and pets away from the cooking area.
