Pumpkin Seed Brittle – Break Some Off This Halloween

This pumpkin seed brittle recipe was a lot easier to make than film. The procedure for nut brittle, or in this case, seed brittle, is very simple, but there are points in the recipe when you have to move fast, which is unfortunate when you have to move a camera and set up shots. 

Even with these challenges, it came out just fine, and I’m only complaining as a way to build confidence. Once your sugar mixture has turned a nice caramel color, you have to immediately turn off the heat, add your baking soda (be careful), then your nuts or seeds (be careful), and hastily mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).

After that, you can relax, unless you are scoring yours into shapes. No pressure, but you only have about two minutes to make your marks. After the brittle is cool, simply break it up, and you’ll be enjoying a crispy, delicious, and very seasonally appropriate treat.

Regarding the salt: you can add it right into the mix like I did, or sprinkle it over the top surface before the brittle is completely cool. That does look kind of cool, but either way, it’s critical, and should not be omitted.

I can’t help you with the tricks, but at least you have one more idea for a treat now. I hope you give this pumpkin seed brittle recipe a try soon. Enjoy!

Makes enough Pumpkin Seed Brittle for 12 witches or 8 zombies:

2 cups white sugar

1/2 cup light corn syrup

2 tablespoons water
5 tablespoons unsalted butter
1/2 teaspoon baking soda

2 cups raw pumpkin seeds (pepitas)

1 1/2 teaspoons coarse sea salt (3/4 to 1 tsp if using fine salt)