becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
An easy pumpkin seed brittle recipe spiced with cinnamon and cayenne. This pepita brittle is perfect for sharing the flavors of autumn!
What Inspired This Pumpkin Seed Brittle Recipe?
I first made a version of this pumpkin seed brittle candy a few years ago. As it turned out, it was a huge hit with just about everyone I know. (Four years and a trip to pastry school later, and it’s still one of the treats my friends and co-workers talk about the most!) Since that time my confectionery skills have evolved quite a bit, so I decided it was time to give this recipe an update.
This easy pepita brittle recipe features the perfect blend of crunchy, sweet, and salty, with just a hint of heat thanks to the addition of cinnamon and cayenne. It’s easy to prepare and great for gifting—this pumpkin seed brittle will keep well at room temperature for at least two weeks.
Pumpkin Seed Brittle Recipe Tips & Tricks
To keep things simple, I usually make this brittle with roasted pepitas. However, you can use raw pumpkin seeds instead. To use raw seeds, add them to the sugar syrup and cook the mixture for 1-2 minutes, stirring frequently (you’ll hear the seeds start to crack and pop as they cook) before proceeding to the baking soda step.
Unsalted pumpkin seeds work best. To use salted pumpkin seeds, I recommend eliminating the additional teaspoon of salt from the recipe, or the resulting brittle will taste overly salty.
Tools for Making Pepita Brittle
Use a wooden (or other heat-safe) spoon for this recipe! This is very important. The first time I made pumpkin seed brittle I made the mistake of using a rubber novelty spatula, and had to discard entire batch because bits of the plastic spatula melted into the candy mixture.
Customizing Your Pumpkin Brittle
This pumpkin seed brittle is delicious just as it is. However, if desired you can sprinkle it with a bit of coarse sea salt for an extra salty-sweet contrast. Just be sure to sprinkle the hot mixture as soon as you’ve poured it out onto your silicone baking mat. It will begin to cool and set very quickly, at which point the salt will no longer stick to the brittle.
For an extra-fancy treat, try dipping your shards of brittle in tempered milk, dark, or white chocolate.
Other candy recipes you might enjoy:
Peanut Clusters with Chocolate and Sea Salt
Pumpkin Spice Caramels
Lemon Drops
Root Beer Candy
Apple Cider Caramels
And if do you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Spiced Pumpkin Seed Brittle
- Total Time: 20 minutes
- Yield: 650 grams / 23 ounces brittle 1x
Description
A sweet and crunchy pumpkin seed brittle, spiced with cinnamon and cayenne.
Ingredients
260 grams granulated sugar (1 1/4 cups)
170 grams light corn syrup or liquid glucose (1/2 cup)
75 milliliters water (1/3 cup)
90 grams unsalted butter (6 tablespoons)
250 grams roasted unsalted pepitas (1 3/4 cups)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
Instructions
Line a large tray with a silicone baking mat, and set aside until ready to use.
To a large saucepan, add sugar, corn syrup, and water. Cook over medium heat, without stirring, until the mixture is a light golden brown and resembles honey, about 10 minutes.
Add the butter and allow it to melt.
Add roasted pepitas* and stir to incorporate.
Add the baking soda, salt, cinnamon, and cayenne, and stir gently to incorporate.
Immediately pour the mixture onto silicone mat. Allow to cool completely, then break into pieces.
Brittle can be stored in an airtight container at room temperature for up to two weeks.
Notes
*If desired, you can also make this recipe using raw pumpkin seeds. When I make it this way, I add the raw seeds and then cook the mixture for 1-2 minutes, stirring frequently. You’ll hear the seeds start to crack and pop as they cook.
Use a wooden or heat-safe spoon for this recipe! The sugar mixture will be very hot, and can easily melt a plastic spoon or spatula.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets