Pumpkin Seed Brittle (Pepita Brittle) is an easy to make fun fall candy. Of course, being made with the seasonal pumpkin seed, this recipe is especially festive this time of year, but there are other reasons to make up a batch over similar sweets. The candy is safe for many with nut or peanut allergies, since many with these intolerances can eat pumpkin seeds. It is also gluten free, and while still a dessrt to be eaten in moderation, at least has the protein and nutrients provided by the pumpkin seeds.
It is not a particularly fussy candy to make. The Pumpkin Seed Brittle will be hard, but not the tooth shattering hardness of many store bought brittles. It is heavy on the seeds, and has a bit more flavoring to the hard candy as well.
- 1 cup pumpkin seeds, shelled
- 2 tbs butter (salted)
- 1 cup sugar
- ¼ cup corn syrup
- ¼ cup dark brown sugar
- ½ tsp vanilla extract
- ¼ tsp baking soda
- Toast pumpkin seeds in unoiled skillet over medium high heat until edges are browned just a little. Set aside the roasted seeds.
- Melt the butter over medium high heat in skillet, add sugars, corn syrup, vanilla and baking soda. Once sugar is dissolved, continue cooking the candy for 12-15 minutes, while stirring frequently. (Should be able to form a ball if a little is added to cold water)
- Add the pumpkin seeds. stir until well distributed Cook about 10 more minutes. Candy will be semi-firm, but still malleable.
- Spread the brittle out onto a greased cookies sheet. If brittle it too thick to spread out, use a greased rolling pin. Sprinkle a pinch of Kosher salt over the hot brittle
- Cool then break into pieces to serve.