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This pumpkin seed brittle is a festive twist on the classic candy. Made with roasted pepitas, maple syrup, and warm spices like cinnamon, nutmeg, and clove, it’s crunchy, sweet, and perfect for gifting.
A Note from Isabel
I’ve always had a soft spot for brittle. My parents never really made it at home, but I have such fond memories of walking past candy stores at the mall during the holidays and smelling all those freshly roasted and candied nuts for sale. Peanut brittle was always my personal favorite, so I decided to create a holiday version using pumpkin seeds (pepitas) instead.
Pepitas have always been a staple in Mexican cooking. You’ll find them in mole, sprinkled over sauces, or just roasted with a little spice as a snack. So it only felt right to work them into one of my favorite holiday treats.
I love how the buttery, slightly earthy flavor of pepitas pairs with the warm holiday spices – cinnamon, nutmeg, and cloves – for something that feels festive and just a little more special than the traditional peanut version. This recipe really brings together the best of both worlds: a beloved Mexican ingredient and a classic holiday candy.
It’s become one of my go-to treats for the season, and honestly? Once you start breaking off little pieces, it’s hard to stop.
What Is Pumpkin Seed Brittle?
Pumpkin seed brittle is a crunchy candy made by cooking sugar, butter, and syrup until caramelized, then mixing in roasted pepitas and spices before letting it harden. It’s a seasonal twist on classic peanut brittle – sweet, nutty, and just a touch earthy from the pumpkin seeds.
Bonus: it makes the best edible holiday gift!
Ingredients You’ll Need
This is just an overview of the ingredients I used and why. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Unsalted butter: Adds richness and flavor.
- Corn syrup: The key to that signature brittle snap (and prevents graininess).
- Maple syrup: For a deeper, warmer flavor.
- Roasted pepitas (pumpkin seeds): The seed base for the brittle has nutty and buttery notes. I like using roasted and unsalted pepitas so I can add a touch of flaky sea salt at the end, but you could also use salted.
- Warm spices: Ground cinnamon, nutmeg, and clove for a cozy holiday vibe.
- Vanilla extract: For extra depth of flavor.
- Baking soda: Creates tiny air bubbles for a lighter, crisper texture.
- Flaky sea salt: Used as a topping to balance the sweetness.
How to Make Pumpkin Seed Brittle
Cook the brittle base. In a saucepan, melt the butter over medium-low heat, then stir in the sugar, corn syrup, and maple syrup. Bring it to a simmer, stirring constantly, until it reaches 250℉. Add the pepitas, cinnamon, nutmeg, and cloves, and continue cooking and stirring until the mixture hits 275℉.
Spread and cool. Remove it from the heat, stir in the vanilla extract and baking soda, then quickly pour it onto the prepared baking sheet. Spread it evenly, sprinkle with flaky salt, and let cool completely. This will take a couple of hours.
Recipe Tips
- Work quickly. Have everything prepped and ready before you start. The sugar mixture moves quickly, so you’ll need to act fast once it reaches the right temperature.
- Use an instant-read thermometer. Making brittle requires a little bit of technical work, but using an instant-read thermometer makes it much simpler and user-friendly.
- Add different seeds. Add ¼ cup of sunflower seeds or peanuts for extra texture and flavor.
- Using raw pepitas. Using roasted unsalted pepitas gives a more nutty and complex flavor compared to raw pepitas, but raw works just fine if you’re in a pinch.
- Add more warmth and spice. Cinnamon, nutmeg, and clove add tons of warmth and classic holiday flavors. Feel free to also add a pinch of pumpkin pie or apple pie spice.
Frequently Asked Questions
It likely wasn’t cooked long enough. Make sure it reaches 275℉ before pulling it off the heat.
No. Wax paper will stick and melt. Always use parchment paper (these pre-cut sheets are my favorite) or a silicone baking mat.
More Recipes To Try
Did you make this recipe? Please consider leaving a rating and a comment below! I love hearing about your experience, and it also helps others.
Pumpkin Seed Brittle
Ingredients
- ⅓ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup maple syrup
- 1 ½ cups roasted unsalted pepitas
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons vanilla extract
- ¾ teaspoon baking soda
- Flaky sea salt, for topping
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over medium-low heat. Add the granulated sugar, corn syrup, and maple syrup. Stir continuously until fully combined.
- Increase the heat to medium and bring to a gentle simmer. Stirring continuously, bring the mixture to 250℉, about 7-10 minutes.
- Stir in the pepitas, cinnamon, nutmeg, and cloves. Continue stirring until it reaches 275℉, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract and baking soda.
- Carefully pour the brittle mixture onto the lined baking sheet and quickly spread the brittle into an even layer. Top with flaky sea salt if desired.
- Allow the brittle to cool completely at room temperature for 3 hours, or in the refrigerator for 2 hours. Break apart into pieces and serve.
Notes
- To make ahead: Brittle can be made several days or even weeks in advance. It stays fresh at room temperature for 6-8 weeks.
- To store: Cool completely and store in an airtight container at room temperature for 6-8 weeks. Do not refrigerate, as the moisture from the fridge will cause the brittle to soften. If storing for longer than 2 weeks, separate the brittle with sheets of parchment or wax paper to prevent any sticking.
- To freeze: Cool completely and store in a freezer-safe, airtight container for up to 3 months.
- Pepitas. You can use either salted or unsalted pepitas. I prefer unsalted pepitas so I can add flaky sea salt at the end, but salted ones also work. Keep in mind that you may want to omit the flaky sea salt if using salted pepitas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
