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Pumpkin-Seed Brittle

Turn pumpkin seeds into an irresistible seasonal treat with this simple recipe.

  • Servings: 4
Pumpkin-Seed Brittle

Source: Martha Stewart Living, October 2000

Ingredients

  • 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

Directions

  1. 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.

Variations

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.

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