Traditional recipes

Pumpkin seed brittle recipe

Pumpkin seed brittle recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Squash

This quick and easy brittle is addictive and makes a great food gift, too.

5 people made this

IngredientsServes: 24

  • 300g caster sugar
  • 50ml water
  • 1 pinch salt
  • 300g raw unsalted pumpkin seeds
  • 1 tablespoon sunflower oil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a small saucepan add sugar, water and salt. Bring to the boil, stirring constantly. As soon as the sugar has dissolved and turned a golden brown, add the seeds and mix well until evenly combined.
  2. Line a baking tray with baking parchment or with a silicone mat and spread the mix thinly (careful, it is very hot). Let cool to room temperature, then break or cut into bite-size pieces and store in an airtight container in a cool place or in the fridge.

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Reviews & ratingsAverage global rating:(6)


Preparation

Special equipment:

Step 1

Instructions

Step 2

Spray a parchment-lined baking sheet with nonstick spray set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

Step 3

Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Step 4

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt let cool. Break brittle into pieces.

Step 5

DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.

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Spicy Pumpkin-Seed Brittle Recipe

Lightly grease an 18- x 12-inch jelly roll pan, the bottom of a second jelly roll pan, and a heatproof rubber spatula with oil. Arrange the first pan on trivets or a flat, heatproof surface.

In a large skillet, heat oil over medium-high heat. Add pumpkin seeds and cook, stirring constantly, until toasted and fragrant, 4 to 5 minutes. (The seeds will crackle as they toast.) Transfer to a heatproof bowl add cayenne, cinnamon, and salt and toss well. Set aside to let cool.

Place a heavy, medium saucepan (3-quart or larger) inside a medium cast-iron skillet. Add sugar and 1 1/2 cups water to saucepan and cook over high heat, gently stirring a few times with a wooden spoon, until syrup comes to a boil. Immediately cover pot with a tight-fitting lid and cook, without stirring or peeking, 3 minutes. Carefully uncover without dripping the lid's condensation into the pot. Reduce heat to medium-high and boil, without stirring, until mixture registers 350° on a candy thermometer and is light amber in color, about 30 minutes more.

Quickly remove saucepan from heat, stir in pumpkin seeds, and pour onto the first prepared jelly roll pan. Still working quickly, use prepared spatula to spread mixture evenly into a thin layer, tilting pan to spread candy out as much as possible. (Hold the pan with a towel or oven mitt, since it will heat up after the candy is poured onto it.) Top with second prepared pan and press to spread candy further. Let cool at room temperature 1 hour, and then give pan a tap on the counter to loosen candy. Using your hands, break brittle into pieces and store in an airtight container in a cool, dry place up to 2 weeks.


Grilled Halibut and Summer Squash with Pumpkin Seeds

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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This seed brittle recipe uses a combination of pumpkin, chia and sesame seeds, however, if you wanted to use sunflower or hemp seeds they would work just as well, just be sure to use the same total volume of seeds.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1 x
  • Category: Snacks
  • Method: By Hand
  • Cuisine: American

Ingredients

  • 1/4 cup chia seeds
  • 1 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cups raisins
  • 1/2 cup shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1/2 cup honey

Instructions

  1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, add all of the dry ingredients chia seeds, pumpkin seeds, sesame seeds, raisins, shredded coconut, cinnamon, and sea salt. Stir well to combine.
  3. In a separate small bowl, combine all of the wet ingredients coconut oil, honey and vanilla extract.
  4. Slowly drizzle wet ingredients into the dry ingredients, stirring to ensure everything is evenly coated and the seed mixture is sticky and begins to form into a bit of a ball.
  5. Transfer the seed mixture to the baking sheet. Using your hands, evenly spread out seed mixture on the baking sheet until it is about 1/4″ thick. It should be sticky enough but you may need to use your hands to encourage it to stick together a little.
  6. Transfer to the oven and bake for 20-25 minutes until golden, keeping a close eye to ensure it does not burn.
  7. Remove from the oven and allow to cool completely before breaking it apart, it will still be soft when it comes out of the oven. Once cooled, crack or cut into pieces using a large knife. You can store the seed brittle in an air-tight container for 2-3 day, or I personally like to keep mine in the freezer to keep it extra crispy and crunchy.
  8. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 calories
  • Sugar: 18 grams
  • Fat: 13 grams
  • Carbohydrates: 24 grams
  • Fiber: 4 grams
  • Protein: 5 grams

Keywords: pumpkin seed, sesame seed, bark, healthy, easy


Pumpkin Seed Brittle Troubleshooting

Here are a few questions and answers to common issues when making homemade candy, like this homemade brittle.

Why Is My Brittle Too Hard?

If your brittle turns out too hard it is most likely because your candy got too hot during cooking.

It is super important to always monitor the temperature of your candy as it cooks to ensure you are cooking your homemade brittle to the proper temperature.

The key to successful candy making is using an accurate and reliable candy thermometer (and adjusting the recipe for your altitude if needed, see the next section!)

For candy thermometers I like: this stainless steel candy candy thermometer or this instant read candy thermometer.

Why is My Homemade Brittle Chewy?

The reason that homemade brittle would turn out chewy or sticky is the opposite of why it would turn out too hard. In this instance, your brittle did not reach high enough temperatures to get to the correct candy stage. The result is chewy brittle.


Spicy Pumpkin-Seed Brittle Recipe

Lightly grease an 18- x 12-inch jelly roll pan, the bottom of a second jelly roll pan, and a heatproof rubber spatula with oil. Arrange the first pan on trivets or a flat, heatproof surface.

In a large skillet, heat oil over medium-high heat. Add pumpkin seeds and cook, stirring constantly, until toasted and fragrant, 4 to 5 minutes. (The seeds will crackle as they toast.) Transfer to a heatproof bowl add cayenne, cinnamon, and salt and toss well. Set aside to let cool.

Place a heavy, medium saucepan (3-quart or larger) inside a medium cast-iron skillet. Add sugar and 1 1/2 cups water to saucepan and cook over high heat, gently stirring a few times with a wooden spoon, until syrup comes to a boil. Immediately cover pot with a tight-fitting lid and cook, without stirring or peeking, 3 minutes. Carefully uncover without dripping the lid's condensation into the pot. Reduce heat to medium-high and boil, without stirring, until mixture registers 350° on a candy thermometer and is light amber in color, about 30 minutes more.

Quickly remove saucepan from heat, stir in pumpkin seeds, and pour onto the first prepared jelly roll pan. Still working quickly, use prepared spatula to spread mixture evenly into a thin layer, tilting pan to spread candy out as much as possible. (Hold the pan with a towel or oven mitt, since it will heat up after the candy is poured onto it.) Top with second prepared pan and press to spread candy further. Let cool at room temperature 1 hour, and then give pan a tap on the counter to loosen candy. Using your hands, break brittle into pieces and store in an airtight container in a cool, dry place up to 2 weeks.


Pumpkin Seed Brittle

Save your pumpkin seeds when you carve a jack-o-lantern or make pumpkin puree, so you can make this pumpkin seed brittle.

  • Author:Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/4 lbs 1 x
  • Category: Desserts
  • Method: Stove-Top
  • Cuisine: American

Ingredients:

  • 1 cup of roasted (and salted) pumpkin seeds
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter, cut into chunks
  • 1/4 cup water
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda

Instructions:

Bring the sugar, corn syrup and water to a boil over medium heat, stirring constantly.

Add the butter, and continue stirring, until the mixture reads 280 degrees on a candy thermometer.

Stir in the pumpkin seeds, and continue stirring, until you reach 305 degrees.

Remove the pot from the heat. Then, stir in vanilla and baking soda (expect bubbling and fizzing).

Pour the hot brittle immediately onto a baking sheet lined with parchment paper or a Silpat. A buttered pan will also work.

Allow the brittle to cool (this will take about 30 minutes). Then, crack it into pieces, and store it in a lidded container.


Triple Triple Brittle

This one reminded me of how Edison must’ve felt inventing the lightbulb: it took a lot of tries, but once I hit on the right formula, shazam! I knew we had a winner when I walked into my husband’s office, brittle in hand. He was so deep in thought at his computer screen that he didn’t even see me. I just said, “Gregg . . . open mouth.” In went the brittle, his eyes still glued to the screen. “Gregg . . . close mouth. Chew.” I was halfway down the hall when I finally heard his voice echo off the walls: “This is REALLY good!” And so it is, for the tongue and for the brain. The sesame seeds are full of zinc, the pumpkin seeds are like little mini antidepressants, and the sunflower seeds are loaded with vitamin E, which helps memory, learning, and overall mood.

1 cup raw pumpkin seeds
3/4 cup raw sunflower seeds
1/4 cup white or black sesame seeds
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon sea salt
1/3 cup Grade A Dark Amber maple syrup
1 teaspoon vanilla extract

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, allspice, and salt, then add the maple syrup and vanilla and mix until well coated.

Spoon the mixture onto the prepared baking sheet and, with a spatula or a piece of parchment paper, pat and press the brittle into an even layer about ⅛ inch thick. Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.

Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy. Once the brittle has crisped up, break it into pieces.

COOK'S NOTE: If you have a small rolling pin—or a wine bottle for that matter—place a piece of parchment paper on top of the brittle mixture and use the rolling pin to create a nice even surface. Warning! Sneaking a taste right out of the oven may burn your tongue.

If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.


Pumpkin Seed Brittle Recipe & Video

There is always a small bag of raw pumpkin seeds in my freezer. Sometimes I use them to make granola. Other times I sprinkle a handful on top of my quick breads and muffins. But I especially like to use them in this Pumpkin Seed Brittle. This brittle is a delicious confection made of toasted pumpkin seeds encased in a cooked sugar syrup. It's hard and it's brittle, yet crunchy and sweet. It can be eaten alone or ground and sprinkled over a bowl of ice cream, as a garnish for frosted cakes or it makes a nice topping for a pumpkin pie.

All brittles use the most basic of ingredients (sugar, corn syrup, and nuts/seeds). T he formula for brittles is about equal volumes of sugar and nuts/seeds, with the volume of corn syrup about half that of the granulated white sugar. What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.

When making this Pumpkin Seed Brittle we first need to toast the raw and shelled pumpkin seeds until lightly brown. This can be done in a large skillet on the stove over medium heat or you can toast them in a moderate oven. You will be adding the toasted seeds during the cooking of the sugar syrup. Once the sugar syrup has reached the hard crack stage (300 degrees F) (149 degrees C), it's removed from the heat, and baking soda, vanilla extract, and butter are stirred in. The brittle will immediately puff up but just keep stirring until all the ingredients are incorporated. (The reason baking soda is added is that it aids in browning and gives the brittle a lighter and crunchier texture. Butter and vanilla are added for flavor.)

Pumpkin Seed Brittle: Butter a large baking sheet.

Place the raw and shelled pumpkin seeds on a baking sheet and bake in a 350 degrees F (180 degrees C) oven for about 4-5 minutes or until lightly brown. Remove from oven and set aside.

Have ready the baking soda, vanilla extract, and butter.

In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, and salt to a boil, stirring constantly with a wooden spoon or heatproof spatula. Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Cook until the syrup reaches soft crack stage (280-285 degrees F) (140 degrees C). Stir in the toasted pumpkin seeds and continue cooking the sugar syrup, stirring often to prevent the pumpkin seeds from sticking to the bottom of the saucepan, until the the candy thermometer reaches hard crack stage (300 degrees F) (149 degrees C).

Remove from heat and immediately, and carefully, stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until the foaming almost stops. Immediately pour the brittle, as thinly as possible (but do not spread), onto the buttered baking sheet. If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature or in the refrigerator for up to two weeks.