Pumpkin Seed Brittle


Prep time: 5 minutes
Cook time: 15 minutes

Halloween is quickly approaching and it’s time to carve some good looking pumpkins! SAVE those pumpkin seeds, folks! This brittle is delicious.

Cory and I carved our pumpkins a couple of weeks ago. Too early, I know. But my mistake is your good fortune, since you are now reading this recipe! I like toasted pumpkin seeds, but not enough to eat two pumpkin’s worth. I immediately thought of peanut brittle – which I like, but I’m not a huge fan of whole peanuts in my candy. In my opinion, peanuts take over the flavor of the candy. Replacing them with pumpkin seeds and a hint of cinnamon and nutmeg sounded like perfection. And it is! I really love this recipe because you get the crunch of the pumpkin seed with the tasty flavor of the candy itself.

A quick note – you really do need a candy thermometer for this recipe. The mixture must reach a specific temperature in order to harden. You can get one almost anywhere – grocery store, kitchen store, hardware store, or online. They are fairly cheap and easy to use. You simply clip it into the pot and wait for the temperature to rise. And you’ll be amazed by how easy it is to make candy with the right tools!


2 C toasted pumpkin seeds (about 2 medium sized pumpkins)
1 C sugar
1/2 C corn syrup (I used light corn syrup)
1/4 C water
1/4 tsp salt
1/4 tsp cinnamon
pinch of nutmeg
2 T butter, softened (I threw mine in the microwave on 5 second intervals until soft)
1 tsp baking soda



1. Save pumpkin seeds and rinse in colander. Let them dry on a baking sheet for 1 day. Drizzle a small amount of olive oil and sprinkle some salt on the pumpkin seeds. Bake at 400 for 40-45 minutes, until crunchy.


2. Because of how fast the candy hardens, you need to have everything combined and ready to go. Make sure butter is softened and baking soda is measured before you start.

3. Combine sugar, corn syrup, and water in a small pot on medium heat. Stir until the sugar has dissolved and everything is combined. Add salt, cinnamon, and nutmeg. Insert a candy thermometer and stir frequently until the mixture reaches 290-300 degrees.


4. Remove from heat and immediately stir in butter and baking soda. The mixture will swell and foam – don’t be alarmed! Pour onto greased cookie sheet and spread evenly. I use a rubber spatula to do this since the candy doesn’t stick to it.


5. Allow the brittle to cool for about 30 minutes, or until it’s at room temperature. Break into pieces using your hands.


NOTE ON CLEAN-UP: Fill the pot with water and bring to a simmer. Set the spatula and candy thermometer in the pot. The heat will slowly reheat and remove the remnants of the candy. This is so much easier than scrubbing the hard, sticky candy off the pot or utensils.

I love this candy. It’s a straightforward recipe and people are so impressed by homemade candy. It makes for a great gift, too!

Hungry for more great recipes? Explore more Lawyer in the Kitchen!

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