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Pumpkin Brittle Recipe

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Pumpkin brittle is a crisp homemade candy packed with toasted pumpkin seeds, buttery caramelized sweetness, vanilla, and a touch of salt. Baking soda creates a light, crunchy texture that breaks easily into snackable pieces.

Ingredients

1/3 cup water

1 1/3 cup granulated sugar

2/3 cup corn syrup

1 1/2 cup pumpkin seeds (pepitas)

3 1/2 tablespoons salted butter

1 1/4 teaspoon kosher salt

3 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon flake salt, for garnish (optional)

Instructions

  1. Line a medium-sized baking sheet with parchment paper and set aside.
  2. Combine the water, granulated sugar, and corn syrup in a medium saucepan. Stir until all of the sugar is wet. Use a wet pastry brush to remove any sugar crystals from the sides of the saucepan.
  3. Place the saucepan over medium-high heat and stir occasionally with a heatproof spatula until the sugar has completely dissolved.
  4. Once the sugar has dissolved, continue cooking without stirring until a candy thermometer reaches 250°F.
  5. Add the pumpkin seeds and salted butter. Stir constantly but gently with a heatproof spatula and continue cooking until the mixture reaches 320°F.
  6. Immediately remove the saucepan from the heat. Carefully stir in the kosher salt, vanilla extract, and baking soda until fully incorporated. The hot mixture will bubble when these ingredients are added.
  7. Immediately pour the brittle onto the prepared baking sheet and quickly spread it into an even layer with an offset spatula or butter knife. Sprinkle with optional flake salt while warm.
  8. Leave the brittle undisturbed for about 20 minutes or until completely cool, firm, and hard. Break into irregular pieces and serve.

Notes

For high-altitude preparation, reduce each target cooking temperature by 2°F for every 1,000 feet above sea level. At 5,000 feet, for example, cook to 240°F for the first target and 310°F for the final target.

A candy thermometer is strongly recommended because reaching the proper temperatures is essential for crisp brittle.

For thinner, smaller pieces, spread the hot brittle into a thinner layer. Leave it thicker for more substantial pieces.

For extra flavor, add a small amount of cinnamon or pumpkin pie spice.

Cooled brittle can be drizzled with melted dark, milk, or white chocolate.

Cool completely before transferring to an airtight container. Store at room temperature in a cool, dry place, separating layers with parchment or wax paper if necessary.

Avoid humid storage conditions and refrigeration when possible because moisture can make the brittle sticky and reduce its crispness.

No reheating is necessary; serve at room temperature for the best crunch.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-brittle-recipe/