Pumpkin-Seed Brittle

112 Ratings
  • 5 16
  • 4 14
  • 3 48
  • 2 24
  • 1 10

You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The brittle can be enjoyed by itself or broken over ice cream.

Martha Stewart Living, November 2006

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Recipe Summary

Servings:
4
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Ingredients

Directions

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

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  • 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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Reviews (8)

112 Ratings
  • 5 16
  • 4 14
  • 3 48
  • 2 24
  • 1 10
Martha Stewart Member
10/18/2017
The nonstick baking mat is not an original idea. Alton Brown’s Good Eats had this idea many years before. Also, pepitas are UNshelled. Do not use shelled pumpkin seeds. Yuk
Martha Stewart Member
03/19/2013
I like this recipe. I bought raw seeds from Trader Joes. I have also susituted Agave for honey. I did not bake either. yummy
Martha Stewart Member
11/04/2010
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".
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Martha Stewart Member
10/12/2010
do you think any other nut can work with this brittle recipe?
Martha Stewart Member
11/09/2009
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???
Martha Stewart Member
11/07/2009
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!
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Martha Stewart Member
10/31/2008
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.
Martha Stewart Member
12/12/2007
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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