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–+ servings

Easy Pumpkin Seed Brittle With Honey

Close-up of pumpkin seed brittle pieces with glossy honey caramel and toasted pepitas.
This easy pumpkin seed brittle combines toasted pepitas with a buttery brown sugar and honey candy base. It cooks to hard-crack stage for a clean snap, with no corn syrup needed.
Marina Sestan
Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Serving Size 10 servings

Equipment

  • 11 x 17-inch rimmed metal baking sheet
  • Silicone baking mat or lightly buttered parchment paper
  • Heavy-bottomed 2- to 3-quart saucepan
  • Candy thermometer
  • Heatproof spatula or wooden spoon

Ingredients

  • ½ cup unsalted butter [113 g]
  • 1 cup packed light brown sugar [213 g]
  • ½ cup mild honey [170 g]
  • 1 cup toasted, unsalted pepitas [130 g]
  • ¼ teaspoon flaky sea salt optional

Instructions

  • Line an 11 x 17-inch rimmed metal baking sheet with a silicone baking mat or lightly buttered parchment. Measure the pepitas and keep them beside the stove.
  • Melt the butter in a heavy-bottomed saucepan over medium-low heat.
    Unsalted butter melting in a stainless steel saucepan.
  • Add the brown sugar and honey. Stir until the mixture is evenly combined, then increase the heat to medium and bring it to a steady boil.
    Brown sugar and honey added to melted butter beside the bubbling brittle syrup.
  • Clip the candy thermometer to the pan, making sure the tip does not touch the bottom. Stop stirring. Cook until the syrup reaches 280 degrees F (138 degrees C), about 5 to 8 minutes.
  • Carefully stir in the toasted pepitas. Continue cooking over medium heat, stirring gently, until the candy reaches exactly 300 degrees F (149 degrees C), about 2 to 4 minutes more.
    Toasted pepitas stirred into bubbling brown sugar and honey syrup.
  • Immediately remove the pan from the heat. Pour the candy onto the prepared sheet and quickly spread it into a thin, even layer. Sprinkle with flaky sea salt, if using.
    Hot pumpkin seed brittle spread thinly on a lined baking sheet to cool.
  • Let the brittle cool completely for about 30 minutes. Break it into pieces and serve or store.
    Stack of finished pumpkin seed brittle pieces on a green plate.

Notes

  • Pepitas are hulled green pumpkin seeds. Shell-on pumpkin seeds are not a 1:1 substitute.
  • Do not use a temperature range. Cook the candy to 280 degrees F, add the pepitas, then continue to exactly 300 degrees F.
  • The mixture becomes very hot. Do not touch or taste it until it has cooled completely.
  • Store in an airtight container at room temperature, with parchment between layers, for up to 7 days. Do not refrigerate.
  • If the brittle bends after cooling, check the accuracy of your thermometer before the next batch.
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