Craving the perfect fall snack that’s as simple to make as it is delicious? This pumpkin seed brittle is the answer! The irresistible mix of sweet and nutty flavors will have you reaching for more with every crunchy bite.
Picture yourself cozied up by the fire, enjoying this treat with friends, or snacking on it while watching your favorite fall movies. It’s that kind of snack—comforting, crunchy, and completely satisfying.
Ruby Ann and I had so much fun whipping up this homemade brittle, and now it’s a must-make every fall. Plus, it’s the perfect gift to share with loved ones—who wouldn’t love a batch of sweet, homemade goodness?
Trust us, once you try this pumpkin seed brittle, it’ll become a fall favorite in your kitchen too!
Pumpkin Seed Brittle Tips
- Line Your Baking Sheet: Always line your large baking sheet with parchment paper or a silicone mat. This keeps the brittle from sticking, making it easier to remove once it’s cooled.
- Mix Thoroughly: When combining the brown sugar, honey, and pumpkin seeds in the saucepan, stir with a wooden spoon until everything is well coated. This helps ensure each seed is covered in the sweet sugar syrup.
- Pat Down Evenly: After pouring the mixture onto the baking sheet, use a greased rubber spatula or a heatproof spatula to spread and pat down the mixture evenly. This step helps the brittle cook uniformly.
- Watch the Color: Keep an eye on the brittle as it bakes. You want it to turn a medium amber or golden brown color. This indicates that it’s ready and has reached the right level of sweetness without burning.
- Let It Cool Completely: After baking, let the brittle cool on the parchment-lined baking sheet for at least 30 minutes to an hour. This allows it to harden and makes it easier to break into smaller pieces.
- Store in an Airtight Container: To keep your brittle crunchy and delicious, store it in an airtight container at room temperature. This will prevent moisture from making it sticky or soft.
FAQ
What is pumpkin seed brittle?
Pumpkin seed brittle is a sweet and crunchy snack made with pumpkin seeds, sugar, and spices. It’s a fun and easy way to make homemade candy.
How long does pumpkin seed brittle last?
Stored in an airtight container at room temperature, pumpkin seed brittle can last up to a week. You can also freeze it for up to 2 months.
Can I use different seeds or nuts?
Absolutely! If you have peanut allergies or just want to switch things up, try using other seeds like sunflower seeds or nuts like pecans.
Tools you may need
- 12×10 Baking Pan
- Medium-Sized Bowl
- Silicone Spatula
- Measuring Cups and Spoons
- Wooden Spoons
- Reliable Candy Thermometer
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Ingredients you will need
- Brown Sugar: This gives the brittle a rich, caramel-like flavor. You can substitute it with granulated sugar if needed.
- Honey or Golden Syrup: For sweetness and a nice, sticky texture. You can use golden syrup or light corn syrup as a substitute.
- Olive Oil: Provides a healthy fat content while helping to bind the ingredients.
- Salt: Enhances the overall flavor of the brittle.
- Raw Pumpkin Seeds: The star ingredient, adding a crunchy texture and nutty flavor.
- Pumpkin Pie Spice Seasoning: this seasoning is a blend of warm spices like cinnamon, nutmeg, ginger, and allspice. It is often used to add a warm and cozy flavor to recipes.
- Rolled Oats: are whole oats that have been steamed and flattened with a roller. They are a good source of fiber, protein, and vitamins, making them a healthy addition to any recipe.
- Pumpkin Spice: A mix of cinnamon, nutmeg, and more to add that cozy fall flavor.
- Vanilla Extract: Adds a lovely flavor to the mixture.
- Sea Salt or Kosher Salt: Enhances the overall flavor. Adjust the amount of salt to taste.
Let’s make some Pumpkin Seed Brittle, a homemade candy snack that’s packed with nutritional goodness!!
How To Make Pumpkin Seed Brittle
Step 1: Preheat the Oven
Begin by preheating your oven to 300°F. Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
Step 2: Prepare the Sugar Mixture
In a medium saucepan, mix together brown sugar, honey, and a cup of water. Heat the mixture over medium-high heat, stirring consistently until the sugar dissolves, creating a smooth sugar syrup.
Step 3: Add Pumpkin Seeds
Stir in the raw pumpkin seeds, sea salt, and pumpkin spice. Continue stirring until the seeds are evenly coated with the sugar syrup.
Step 4: Cook the Mixture
Keep stirring as the mixture heats up, and monitor the temperature closely using a candy thermometer. Aim for the hard crack stage to ensure the brittle gets that perfect crunch.
Step 5: Spread the Mixture
Carefully pour the hot mixture onto your prepared baking sheet. Use a spatula to spread it evenly across the sheet, ensuring it’s pressed down and uniform in thickness.
Step 6: Bake the Brittle
Place the baking sheet in the oven and bake for 30-35 minutes, or until the brittle turns a golden brown. Keep a close eye on it to prevent burning.
Step 7: Cool and Break
Once out of the oven, allow the brittle to cool completely for 30 minutes to an hour. Once hardened, break the brittle into smaller, bite-sized pieces. If the brittle is too thick, you can use a mallet or the back of a pan to help break it up.
Step 8: Store Properly
Keep your pumpkin seed brittle in an airtight container at room temperature. This will preserve its crunch for up to one week, or you can freeze it for up to two months for longer storage.
Storage
• Use an Airtight Container: Store your pumpkin seed brittle in an airtight container to keep it fresh and crunchy. This will help prevent moisture from getting in, which can make the brittle soft and sticky.
• Store at Room Temperature: Keep the container in a cool, dry place at room temperature. Avoid placing it near heat sources or direct sunlight, which could affect the texture and flavor.
• Freeze for Longer Storage: If you want to store your brittle for a longer time, you can freeze it. Place the brittle in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy it, just let it thaw at room temperature for a few minutes.
• Separate into Portions: Before storing, break the brittle into smaller pieces. This makes it easier to grab just what you need without exposing the entire batch to air and moisture.
• Avoid Humidity: If you live in a humid climate, consider storing your brittle in the fridge to help maintain its crispness. Just be sure to keep it in an airtight container to prevent it from absorbing moisture.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Pumpkin Pie Spice RecipeDIY Extracts and Seasonings
- The Best Homemade Pumpkin Spice Latte (how to make)
- The Perfect Autumn Treat: Sourdough Pumpkin Cinnamon Rolls
- Sourdough Discard Pumpkin Muffins
- Perfect Fall Pumpkin Spice Rice Krispie Treats Recipe
Hey there! If you decide to whip up a batch of this delicious Pumpkin Seed Brittle, don’t forget to tag us @themoderndaycottage on Instagram and leave a comment below. Also, be sure to pin this recipe to your Pinterest board for future baking adventures. Happy baking!
Easy Pumpkin Seed (pepita) Brittle (how to make)
Ingredients
- ÂĽ cup of honey
- 2 tbsp. brown sugar packed
- 2 tbsp. of olive oil any choice of vegetable oil
- ½ tsp. salt
- 1 tsp. pumpkin pie spice seasoning
- 1 cup of raw pumpkin seeds
- 1 cup old-fashioned or quick rolled oats
How To Make
- Preheat oven to 300 degrees.Â
- Line 12×10 baking sheet with parchment paper.
- Add honey, brown sugar, olive oil*, salt, and pumpkin pie spice seasoning in a medium bowl. Mix until well incorporated.Â
- Add in raw pumpkin seeds and oats. Stir until the pumpkin seeds and oats are well coated with the honey mixture.
- Pour the mixture onto your 12×10 baking sheet and pat down with wet hands or a greased spatula.Â
- Bake at 300 degrees Fahrenheit for 30-35 minutes until golden brown.
- Once your delicious pumpkin seed brittle is baked and golden brown, it's now time to take it out of the oven and let it cool down on the baking sheet for around 30 minutes to an hour. This will allow it to cool down and set nicely before breaking it into pieces.
- Once cooled, break the brittle into 2" pieces and store in an airtight container for up to one week at room temp. Or freeze for up to 2 months.Â
Video
Notes
- Use fresh ingredients: Make sure to use fresh raw pumpkin seeds and rolled oats for the best taste and texture.
- Line your baking sheet: Be sure to line your baking sheet with parchment paper to prevent sticking.
- Mix well: Mix the honey, brown sugar, olive oil, salt, and pumpkin pie spice seasoning until they are well incorporated to ensure an even coating for the pumpkin seeds and oats.
- Pat down the mixture: After pouring the mixture onto the baking sheet, use wet hands or a greased spatula to pat it down evenly.
- Watch the baking time: Keep a close eye on the brittle while it's baking. It should be golden brown when it's done.
- Let it cool down: Allow the brittle to cool down for around 30 minutes to an hour before breaking it into pieces. This will help it to set nicely and prevent it from breaking apart.
- Store properly: Store the pumpkin seed brittle in an airtight container at room temperature for up to one week or freeze it for up to 2 months.
