This pumpkin seed brittle is the perfect treat for the fall. I love how even the colors of the brittle represent the fall season. The pumpkin pie spice adds a nice warmth to the brittle, but it’s not an overwhelming flavor. You could definitely get away with making this year-round.
This recipe is as easy as it gets, you just need to make sure you aren’t busy doing something else. The sugar can go from perfectly melted to burnt in a matter of seconds, but don’t let that scare you away. Stay focused and it will turn out great!
This pumpkin seed brittle was inspired by one of my favorite candy companies – Morning Glory Confections. I’ve been a fan of theirs for years. They make delicious and unique flavors of brittle that are cut into perfect little rectangles. They make an amazing Thai peanut brittle that uses lemongrass, kaffir lime, coconut and Thai chilies.
- 2 cups sugar
- 1/2 teaspoon sea salt
- 1/2 cup water
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups raw pumpkin seeds
- Prepare a baking sheet with sides by spraying it lightly with a non-stick cooking spray. Before you start heating the sugar, make sure to have all of your ingredients measured out and ready.
- In a medium sauce pan, add the sugar, salt and water. Heat on high for 3 minutes without stirring.
- Continue cooking on high heat for 10 minutes, stirring often with a wooden spoon. The sugar is done when the mixture is amber colored. Be sure to keep an eye on it as the sugar can burn quickly!
- Remove from the heat and quickly stir in the pumpkin pie spice and pumpkin seeds.
- Carefully pour the mixture onto the prepared baking sheet. Spread it out into a thin layer using a spatula that has been sprayed with non-stick cooking spray.
- Allow the brittle to cool for 15 minutes. Once it is hardened, break it into small pieces.
- Store the brittle in a plastic bag to keep it from absorbing moisture and becoming sticky.
If you do not want to use non-stick cooking spray, just add some oil to a paper towel and rub a thin layer onto the pan and spatula.
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