Pumpkin Seed Toffee Brittle

Name: Pumpkin Seed Toffee Brittle
Prep time: 5 min
Cook time: 8 min
Total time: 73 min
Ingredients: 1 cup granulated sugar; ½ cup light corn syrup (sub honey or maple syrup (see note)); 1 cup roasted salted shelled pumpkin seeds ((see note)); 1 tbsp butter; 1 teaspoon vanilla extract; ½ teaspoon pumpkin pie spice; 1 teaspoon baking soda

By Amy Flanigan

Published Oct 27, 2025

5 from 1

Read 1 Review

Prep 5

Cook 8

Servings 16 pieces (approximately)

By Amy Flanigan

Published Oct 27, 2025

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Every fall, I save my pumpkin seeds not just for roasting but for making this easy Pumpkin Seed Toffee Brittle. It’s sweet, crunchy, and ready in about 15 minutes before chilling. The toffee coating gives it that classic caramel flavor while the roasted pumpkin seeds add a toasty, salty crunch. It’s a quick treat that makes a great gift or a fun candy project to make with kids.

Stack of golden pumpkin seed toffee brittle pieces on a white plate with pumpkin seeds scattered around.

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This pumpkin seed toffee brittle is a fun twist on my peanut brittle recipe and makes use of roasted pumpkin seeds that you might have leftover from Halloween pumpkin carving. It comes together with just sugar, corn syrup, butter, and a hint of pumpkin pie spice. It’s a great homemade gift for friends and teachers, and I always keep a little extra on the counter for easy snacking!

Helpful Tips

Make sure the syrup gets hot enough. To keep your brittle crisp instead of chewy, make sure the sugar mixture reaches the right temperature before adding the baking soda. The syrup needs to hit the hard crack stage, which is about 300°F (150°C), or turn a deep golden color with fast, tight bubbles. If it’s not hot enough, the brittle won’t set properly and will stay soft or tacky.
Keep an eye on your microwave. Every microwave heats a little differently, so start with the lower cook times and add small increments as needed. The syrup should be bubbly and light golden, not dark or burned.
Work fast once you add the baking soda. The mixture foams up and thickens almost instantly. Have your parchment-lined baking sheet ready so you can pour it right away.
Use a rimmed baking sheet. It keeps the hot toffee mixture contained as it spreads, so you won’t lose any (or end up cleaning sticky candy off your counter).
Line your pan with parchment paper. Brittle sticks to metal, and parchment makes it easy to lift off once it cools and hardens.

5 from 1

Pumpkin Seed Toffee Brittle

Prep: 5

Cook: 8

Chill Time: 1

Total: 1 13

Servings: pieces (approximately)

Rate Pin Print

Save your pumpkin seeds for roasting and making this easy pumpkin seed toffee brittle. Ready in about 15 minutes before chilling, it’s a quick crunchy, salty-sweet treat that makes a great gift or a fun candy project to make with kids.

Step-by-step photos can be seen below the recipe card.

Ingredients

▢ 1 cup granulated sugar
▢ ½ cup light corn syrup, sub honey or maple syrup (see note)
▢ 1 cup roasted salted shelled pumpkin seeds, (see note)
▢ 1 tbsp butter
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon pumpkin pie spice
▢ 1 teaspoon baking soda

Instructions

Line a rimmed sheet pan with parchment paper.
In a large glass mixing bowl, stir together the sugar and corn syrup. Microwave the sugar mixture on high for 4 minutes, then carefully remove it from the microwave.
Stir in the roasted pumpkin seeds and place them back in the microwave for 3 to 4 minutes until the sugar syrup is light brown.
Add in the butter, vanilla, and pumpkin pie spice, and microwave for 1 more minute.
Remove the bowl from the microwave and stir in the baking soda.
Immediately pour the brittle mixture onto the prepared sheet pan and spread it out with a rubber spatula, making sure not to spill the very hot mixture.
Allow the brittle to cool until it’s hardened, at least 1 hour.
Break the brittle into small pieces and enjoy.

Notes

Try using maple syrup or honey instead of corn syrup, but keep in mind the resulting brittle may have a softer, chewier texture and a different flavor. Also be aware that they cook faster and are prone to crystallization if not cooked to the correct temperature. Watch closely it closely.

Use dry, roasted pumpkin seeds. Slightly older or well-roasted seeds work best because they add crunch and don’t introduce moisture into the toffee.

Stovetop Method: Line a rimmed baking sheet with parchment paper and set it aside. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and ½ cup corn syrup (or maple syrup if you’re substituting). Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to boil, stop stirring and let it cook until it reaches a deep amber color or 300°F (hard crack stage) on a candy thermometer, about 8–10 minutes.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Did you make this? Leave a rating below!

How to Make Pumpkin Seed Toffee Brittle Step by Step

Gather the ingredients: Gather all the ingredients together. Line a rimmed baking sheet with parchment paper and set it aside.

Mixing bowl with granulated sugar and corn syrup before heating, then the same bowl with bubbling syrup after microwaving.

Combine sugar and corn syrup: In a large glass mixing bowl, combine 1 cup granulated sugar and ½ cup corn syrup. Microwave the mixture on high for 4 minutes, then carefully remove the bowl using oven mitts.

Mixing bowl showing roasted pumpkin seeds added to the hot syrup, then stirred together and coated.

Add the pumpkin seeds: Stir in 1 cup roasted salted pumpkin seeds, then return the bowl to the microwave. Cook for another 3 to 4 minutes, until the syrup turns a light golden brown.

Hot syrup mixture with butter, pumpkin pie spice, and vanilla added, then fully combined into a rich golden mixture.

Add butter, vanilla, and spices: Add 1 tbsp butter, 1 tsp vanilla extract, and ½ tsp pumpkin pie spice to the hot mixture. Stir until the butter melts, then microwave for 1 more minute.

Brittle mixture bubbling in the bowl with baking soda added, then stirred into a light, foamy texture.

Add the baking soda: Remove the bowl from the microwave and quickly stir in 1 tsp baking soda. The mixture will foam and expand, so work fast.

Hot pumpkin seed brittle mixture spread out evenly on a parchment-lined baking sheet to cool.

Spread and cool: Immediately pour the hot brittle mixture onto the prepared baking sheet and spread it out evenly with a rubber spatula. Let it cool completely until hardened, about 1 hour.

Cooled and hardened pumpkin seed toffee brittle broken into large golden shards on parchment paper.

Break and serve: Once firm, break the brittle into small pieces and enjoy, or package it up for easy homemade gifts. Don’t worry about perfect shapes. Brittle doesn’t need to be even. Part of the fun is breaking it apart into shards!

Close-up view of golden pumpkin seed toffee brittle stacked on a white plate, showing its glossy caramel coating and crunchy roasted pumpkin seeds inside.

Recipe Variations

Swap or combine pumpkin seeds with sunflower seeds, pepitas, or chopped nuts for extra texture.
Sprinkle flaky sea salt on top before the brittle sets for a salty-sweet finish.
Add a pinch of cayenne or chili powder to give it a subtle heat that pairs perfectly with the toffee.
Drizzle melted chocolate over the cooled brittle for a candy-shop touch.

Serving Suggestions

This pumpkin seed toffee brittle is perfect for holiday gifting or everyday snacking. I like breaking it into small pieces and adding it to dessert trays with cookies, chocolate fudge, and other homemade sweets. It also makes a fun topping for ice cream, yogurt, or even pumpkin slab pie. When I have guests over, I set out a bowl of brittle with coffee or a warm cup of hot buttered rum for an easy treat everyone loves.

Proper Storage

Store your toffee brittle in an airtight container at room temperature for up to two weeks. Keep it in a cool, dry place away from moisture so it stays crisp. Avoid refrigerating it, since the humidity in the fridge can make the toffee sticky or chewy. If you’re making it ahead of time for gifts, separate layers with parchment paper to prevent the pieces from sticking together.

More Holiday Treats and Edible Gift Ideas

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Pumpkin Seed Toffee Brittle

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