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Roasted Pumpkin Seed Brittle

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2 cups unsalted hulled raw pumpkin seeds (pepitas)
1 teaspoon vegetable oil
teaspoon salt
teaspoon paprika or smoked paprika
teaspoon ground allspice
1 cups sugar
1 cup water
1 cup light corn syrup
2 tablespoons butter (do not use margarine)
1 teaspoons baking soda


Serves: 72


1. Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil until coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.

2. Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Remove from heat. Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.

3. Pour mixture onto cookie sheets and quickly spread to ¼ inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.

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