Chef John's Pumpkin Seed Brittle

4.9
(11)
8 Reviews
7 Photos

The procedure for brittle is very simple, but there are points in the recipe when you have to move fast. Once your sugar mixture has turned a nice caramel color you have to immediately turn off the heat, add baking soda (be careful), add the seeds (be careful), and mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on September 29, 2023
7
squares of pumpkin seed brittle made with pepitas on a blue plate
7
7
7
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
40 mins
Total Time:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 cups raw pumpkin seeds (pepitas)

  • 1 ½ teaspoons coarse sea salt

  • 2 cups white sugar

  • ½ cup light corn syrup

  • 2 tablespoons water

  • 5 tablespoons unsalted butter

  • ½ teaspoon baking soda

Directions

  1. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Stir pumpkin seeds and sea salt together in a bowl.

  3. Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.

  4. Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

Cook's Note:

You can substitute about 3/4 teaspoon fine salt for the coarse sea salt.

Silicone baking mats are great but parchment paper also works in a pinch.

29 home cooks made it!

Nutrition Facts (per serving)

258 Calories
7g Fat
50g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 258
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 13mg 4%
Sodium 284mg 12%
Total Carbohydrate 50g 18%
Dietary Fiber 0g 1%
Total Sugars 37g
Protein 2g 4%
Calcium 10mg 1%
Iron 3mg 17%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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