Spiced Pumpkin Seed Brittle

This spiced pumpkin seed brittle is full of warm spices and chewy pumpkin seeds.

Crispy, crunchy brittle is a light dessert that you can truly enjoy after Thanksgiving dinner. Full of warm spices and chewy pumpkin seeds, this buttery brittle comes together easily with ingredients found in your cupboard. Use any of your favorite nuts or seeds to switch up the flavor of this brittle. Make it a day in advance and wrap some in individual packages to send home with guests.

Spiced Pumpkin Seed Brittle

Yields | 24 pieces |

  • 1½ cups pumpkin seeds, roasted and salted
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ¹⁄₈ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 cup granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ¼ tsp sea salt
  • 1 Tbsp unsalted butter
  • flaky sea salt, for garnish

| Preparation | Line a large baking sheet with a nonstick baking mat or parchment paper. Lightly spray the back of a large offset spatula with nonstick cooking oil spray. In three separate bowls, place pumpkin seeds, vanilla extract and baking soda. In another bowl, combine cloves, cinnamon and ginger. Set bowls aside until ready to use.

In a medium saucepan over medium heat, bring sugar, water, corn syrup, sea salt and butter to a boil. Attach a candy thermometer to the side of the pan (be careful not to let it touch the bottom). Without stirring, cook syrup until it reaches 280ºF. If needed, wash down any sugar crystals that form on the side of the pan with a pastry brush that’s been dipped in cold water. Stir in pumpkin seeds. Continue to cook, stirring occasionally, until mixture reaches 300ºF and becomes golden amber in color.

Remove from heat and immediately stir in vanilla extract and spices; lastly, stir in baking soda. Pour mixture onto prepared baking sheet. Working quickly, spread hot brittle into a thin layer with the offset spatula and then sprinkle with flaky sea salt. Set baking sheet on a wire rack to cool completely.

Once cool, break brittle into 2-inch pieces. Store in single layers separated by sheets of parchment paper in an airtight container at room temperature. Brittle will keep for up to two weeks.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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