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As autumn approaches, the air grows crisp, and the vibrant hues of orange and gold remind us of one of the season's most beloved ingredients: pumpkin. While pumpkins are often celebrated for their iconic pies and lattes, pumpkin seed brittle emerges as a delightful and lesser-known treat that deserves its moment in the spotlight. This crunchy confection not only captures the essence of fall but also showcases the nutty, rich flavor of pumpkin seeds, making it an irresistible addition to any festive gathering.

Crunchy Pumpkin Seed Brittle

Celebrate the flavors of fall with a homemade crunchy pumpkin seed brittle! This delightful treat showcases the nutty goodness of pumpkin seeds, creating a sweet and satisfying snack perfect for autumn gatherings. With simple ingredients like granulated sugar, light corn syrup, and spices, you can easily craft this crunchy confection that fills your home with warm aromas. Enjoy it as a standalone treat or share it with friends and family during festive occasions.
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Ingredients
  

1 cup raw pumpkin seeds (pepitas)

1 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon unsalted butter, plus more for greasing

Optional: 1/2 teaspoon ground cinnamon or nutmeg for extra flavor

Instructions
 

Prepare Your Workspace: Line a baking sheet with parchment paper and lightly grease it with butter. This will prevent the brittle from sticking once it’s poured.

    Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.

      Make the Sugar Syrup: In a medium saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring until the sugar is dissolved. Bring the mixture to a boil without stirring, and allow it to cook until it reaches a deep amber color (about 240°F or 115°C on a candy thermometer).

        Add Flavorings: Once the syrup is the right color, remove it from the heat. Quickly stir in the toasted pumpkin seeds, vanilla extract, baking soda, and butter (and cinnamon or nutmeg if using). The mixture will bubble up, so be cautious.

          Spread the Brittle: Immediately pour the mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread it evenly to your desired thickness (about 1/4 inch is ideal).

            Cool: Allow the brittle to cool completely at room temperature, which should take about 30-45 minutes. Once cooled, break it into pieces.

              Store: Keep the crunchy pumpkin seed brittle in an airtight container at room temperature for up to two weeks.

                Prep Time, Total Time, Servings: 10 mins | 1 hour | 12 servings