Pumpkin Seed Brittle Made Simple
Sweet, crunchy, and perfectly spiced, this homemade pumpkin seed brittle is oven baked, no candy thermometer required. A cozy fall snack that doubles as a thoughtful gift.
Servings: 12 pieces
Ingredients
- ¼ cup honey or golden syrup / light corn syrup
- 2 tablespoons brown sugar packed
- 2 tablespoons olive oil or other mild oil
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup raw pumpkin seeds pepitas
- 1 cup old-fashioned or quick oats
Instructions
- Preheat the oven: Heat oven to 300°F (150°C). Line a 12x10-inch baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, whisk honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth.
- Add seeds and oats: Stir in pumpkin seeds and oats until evenly coated.
- Spread the mixture: Transfer to the prepared pan. Use damp hands or a greased spatula to press into an even layer.
- Bake until golden: Bake for 30–35 minutes, or until deep golden brown.
- Cool completely: Let cool on the pan for 30–60 minutes to harden.
- Break into pieces: Crack into shards. Store in an airtight container at room temperature up to 1 week, or freeze up to 2 months.
Notes
Use fresh ingredients: Raw pumpkin seeds and rolled oats give the best flavor and texture.
Line your pan: Always line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Pat down evenly: Use damp hands or a greased spatula to press the mixture into a flat, even layer for uniform baking.
Watch the color: The brittle should turn a deep golden brown. If it’s too pale, it will be chewy instead of crunchy.
Cooling time: Allow the brittle to cool for at least 30 minutes before breaking into pieces. This helps it set properly.
Storing: Keep brittle in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.