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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


  • 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. 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 (7)

  • 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".

  • lhodd 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.

  • UUjerri1 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.

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