New This Month

Pumpkin-Seed Brittle


The brittle can be enjoyed by itself or broken over ice cream.

  • Servings: 4

Source: Martha Stewart Living, November 2006


  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
  • 1/2 cup packed light-brown sugar
  • 1/4 cup honey
  • 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted


  1. Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.

  2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.


To make as seen on "The Martha Stewart Show," do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.

Reviews Add a comment

  • Kathyroberto
    19 MAR, 2013
    I like this recipe. I bought raw seeds from Trader Joes. I have also susituted Agave for honey. I did not bake either. yummy
  • XemrX
    4 NOV, 2010
    The pumpkin seeds are suppose to be hulled. I tried to hull mine but it took too long so I'm going to use sunflowers seeds. You can buy them hulled their called "Pepitas".
  • MS10684808
    12 OCT, 2010
    do you think any other nut can work with this brittle recipe?
  • MTM2010
    9 NOV, 2009
    I like this recipe a lot, but I don't know why it says to preheat the oven. I didn't bake mine, and it turned out fine. I think it's a typo???
  • stephLjones
    7 NOV, 2009
    are the pumpkin seeds to be hulled? or left whole? This information would be helpful, as some of the recipes depict seeds with the shell, and others without it!
  • mcdonel05
    31 OCT, 2008
    this was an interesting flavor. i can't say it was my favorite brittle. the honey addition gave it a unique taste, but i prefer the traditional nut brittle. i agree that the amount of seeds was too much. i had a cup of seeds so i doubled the rest of the recipe. technically, it worked fine.
  • uujerri
    12 DEC, 2007
    Seemed like too many seeds. I made it a second time and reduced the seed by 25%. Note that it does not fill the 11 x 17 pan, but rather just spreads out in it. Don't try to spread it all the way to the sides. Delicious however.