Pumpkin Seed Brittle

pumpkin seed brittle

Pumpkin seeds are one of the most underused, unappreciated parts of the pumpkin -- and that's such a shame because they're one of the best! Earlier we gave you some fun ideas for all those extra pumpkin seeds left over from Halloween pumpkin carving. One of my favorites is making crunchy Pumpkin Seed Brittle, which is similar to peanut brittle, but ... well, you get the idea.

Whip up a quick batch and break apart for your Halloween party, or package in cellophane tied with a festive ribbon to gift to friends or coworkers. It's a welcome break from the usual store-brought candy brands we see everywhere this time of year.


Pumpkin Seed Brittle from Martha Stewart


  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
  • 1/2 cup packed light-brown sugar
  • 1/4 cup honey
  • 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted


1. Butter an 11-by-17-inch rimmed baking sheet and set aside.

2. Melt butter in a small saucepan over medium heat.

3. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees -- about 6 minutes.

4. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees -- about 2 minutes.

5. Pour onto prepared baking sheet.

6. Let cool completely. Break into pieces.


Image via Dana Moos/Flickr

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