Pumpkin Seed Brittle
Crunchy, sweet, and perfecting for gifting, this homemade Pumpkin Brittle is essentially a peanutless peanut brittle. It’s a quick and easy Christmas candy recipe that takes just 25 minutes to prepare!
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Your Favorite Holiday Brittle, Minus the Peanuts!
We almost never have anything with peanuts in the house due to my son’s severe peanut allergy, and if we do it is usually something packaged, like a peanut butter cup. I don’t think I’d ever buy a bag of peanuts with him living here.
There are plenty of other nuts that you can use in brittle, but often times tree nut options are labeled as “processed with peanuts,” which he can’t eat either.
I finally figured out a nut-free option for making brittle — pumpkin seeds! The small green pumpkin seeds, often referred to as “pepitas,” are perfect for making homemade brittle!
Here’s why you’re going to love this pepita brittle:
✔ Basic Ingredients: You don’t need any special or hard-to-find ingredients to make this pumpkin brittle. It’s basically the same ingredients as peanut brittle, but with pumpkin seeds.
✔ Foolproof Recipe: A little corn syrup prevents the sugar from crystallizing and making the entire batch of brittle grainy, while baking soda makes it super crackly.
✔ Long Shelf Life: If stored properly, the brittle will last up to 2 months. Treats like this are so handy to have on hand for last-minute Christmas gifts or holiday parties because the brittle tastes just as good on day 30 as it does on day 1!
Enjoy!
-Katie
The Main Ingredients
I’ve included a full list of ingredients with their measurements in the recipe card below, but let’s review the key items you’ll need to make pumpkin brittle.
- Sugar + Corn Syrup — Adding a little corn syrup to the sugar keeps the brittle super smooth and glossy by preventing the sugar from crystallizing as it melts.
- Pumpkin Seeds — AKA pepitas. You can find these small green pumpkin seeds next to the other nuts and seeds.
- Butter — I prefer using salted butter to balance out the sweetness of the brittle.
- Kosher Salt — Do not swap with table salt, which has smaller grains and therefore tastes much saltier.
- Vanilla Extract — I always have homemade bourbon vanilla on hand, but you can use any kind you like.
- Baking Soda — The secret ingredient that gives brittle its signature crunchy texture.
⭐️Katie’s Tip: Baking Soda Is Essential!⭐️
Baking Soda is the trick to creating a brittle that is — for lack of a better word — actually brittle!
When you add baking soda to the sugar mixture, thousands of tiny air bubbles are created. These air bubbles created by the baking soda create a porous candy with a more delicate texture than hard candy.
Without the baking soda added to the brittle, your result would instead be closer to a hard candy, like a hard toffee.
How to Make Pumpkin Brittle
- Combine water, sugar, and corn syrup in a sauce pan and cook that to the first designated temperature (make sure you know your altitude because this can affect what temperature you need to achieve.)
- Add the pumpkin seeds and butter, and continue cooking to an even higher temperature. While you are cooking in this phase, the pumpkin seeds will roast in the sugar mixture and exude a nice roasted flavor that flavors the cooked sugar mixture. It is really important to keep stirring the entire time at this portion of the recipe so that nothing burns on the bottom of the pan. Also, you’ll want to keep a close eye on your candy thermometer.
Katie’s Tip: The higher the temperature, the harder your candy! This temperature is much higher than what you would achieve if you were making something soft, like homemade caramels.
- After you reach the desired temperature, stir in the baking soda, salt, and vanilla. Then, pour onto a parchment lined pan. Don’t under any circumstance try to sample the brittle at this time. It is a whopping 320ºF and you will burn your hands, fingers, mouth, or anything that touches the brittle. It is tough to wait, but it is worth it.
- Once the pumpkin seed brittle cools and hardens, break it into pieces. Then, you can enjoy your first taste without burning your mouth!
- To break homemade brittle, you can use a meat mallet and gently hit the brittle until it breaks into small pieces. I like the pieces to be triangular and about 3x3x4 in size, but you can break them into whatever sized pieces you like. Another way to break homemade brittle is to just use two hands and snap pieces off of the main section.
Recipe Troubleshooting
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Why Is My Brittle Too Hard?
If your brittle turns out too hard it’s 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 Brittle Chewy?
If your brittle is chewy or sticky, it did not reach high enough temperatures to get to the correct candy stage. Again, a good candy thermometer will solve this issue next time!
I Live at a High Altitude – What Should I Do?
Altitudes over sea level will affect candy making. Why? Because the higher the altitude, the lower the air pressure.
Water boils at 212ºF at sea level, but it boils at lower temperatures the higher the altitude. For example, at 4500 feet above sea level, water will boil at 204ºF (8 degrees lower than sea level!).
I’ve provided instructions in the recipe card below walking you through how to adjust this pepita brittle recipe for higher altitudes.
Storage Instructions
The best way to store homemade pumpkin brittle is to layer the pieces in a flat layer in a sealable container (I like Snapware!). It is important to make sure the brittle is completely cooled before you store it, otherwise moisture will collect in the container and your brittle will not last very long.
You can add multiple layers in each container as long as you place a piece of wax paper or parchment paper in between each layer. Then, place the lid on and seal and store in a cool, dry place.
It will last up to 2 months as long as you follow the instructions and tips for proper storage.
More Easy Homemade Christmas Candies
You can find all of my candy recipes here. Below are some of my family’s favorites:
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Pumpkin Brittle Recipe
This pumpkin brittle is just like your classic homemade brittle recipe, minus the nuts. It still has that nutty taste that classic homemade peanut brittle has, so you won't even miss the nuts!
Ingredients
- 1/3 cup Water
- 1 1/3 cup Granulated Sugar
- 2/3 cup Corn Syrup
- 1 1/2 cup Pumpkin Seeds (aka pepitas)
- 3 1/2 tablespoons Salted Butter
- 1 1/4 teaspoon Kosher Salt
- 3 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Flake Salt, for garnish (optional)
Instructions
- Line a medium sized baking sheet with parchment paper.
- In a medium saucepan, combine the water, sugar, and corn syrup, stirring until all of the sugar is wet. (Brush away any sugar crystals that cling to the sides of the saucepan with a wet pastry brush.)
- Set the pan over medium-high heat, stirring occasionally with a heatproof spatula until all of the sugar has completely dissolved.
- Continue cooking the mixture, without stirring, until the temperature reads 250ºF on a candy thermometer (see notes below if you live above sea level).
- Next, add the pumpkin seeds and butter. Stir the mixture constantly, but gently, with a heat proof spatula until the temperature reads 320 ºF on a candy thermometer (see notes if you live above sea level).
- Remove the pan from the heat, stir in the salt, vanilla, and baking soda. Mix until fully incorporated. The mixture may bubble, so be careful!
- Pour the mixture onto the prepared pan, spreading evenly with an offset spatula or butter knife. Sprinkle the top with flake salt, if desired.
- Allow the pumpkin brittle to cool completely before breaking into pieces.
Adjusting This Recipe for High Altitudes
- Find out what your local altitude is. Don't know it? Google "elevation for zip code," and input your local zip code to find your altitude.
- For every 1,000 feet above sea level you will subtract 2 degrees from the target temperature of the recipe.*
- Subtract the number of degrees you calculated previously from the recipe’s original temperature. That is your new temperature!
- Here is an example using my altitude: I live at 5,000 feet. 5,000 divided by 1,000 is 5. I will take 2 degrees off 5 times. Final result 5 x 2 = 10. For this recipe, there are two temperatures to note. The first temperature is before you add the pumpkin seeds. This recipe calls for 250ºF. With adjustments for my altitude, that temperature would be 240ºF. The final temperature for the finish of this recipe is 320ºF. Adjusted for 5,000 feet altitude that temperature would become 310ºF.
NOTE: If you live at or very close to sea level, follow the recipe as is in the printable recipe card below without making any adjustments.
Notes
*High altitude temperature adjustments:
FIRST TEMPERATURE: 250 – (your elevation in feet / 1000) x 2 = YOUR NEW TEMPERATURE
SECOND TEMPERATURE: 320 – (your elevation in feet / 1000) x 2 = YOUR NEW TEMPERATURE
To store: After the brittle has completely cooled and has been broken into pieces, the best way to store it is to layer the pieces in a flat layer in a sealable container. You can add multiple layers in each container as long as you place a piece of wax paper or parchment paper in between each layer.
Then, place the lid on and seal and store in a cool, dry place. Homemade pumpkin seed brittle will last up to 2 months as long as you follow the instructions and tips for proper storage.
Recommended Products
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Nutrition Information:
Yield: 8 Serving Size: 1/8th of recipeAmount Per Serving: Calories: 312Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgCarbohydrates: 62gFiber: 2gSugar: 55gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making Brittle with Pumpkin Seeds!
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