Pumpkin Seed Toffee Brittle

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Pumpkin Seed Toffee Brittle

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.

Prep Time5

Cook Time8

Chill Time1

Total Time1 13

Course: Dessert

Cuisine: American

Keyword: pumpkin seed toffee brittle

Servings: pieces (approximately)

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