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Gallery Pumpkin-Seed Brittle Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Variations To make as seen on “The Martha Stewart Show,” do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.

Gallery Pumpkin-Seed Brittle

Recipe Summary Servings: 4

Pumpkin-Seed Brittle

Pumpkin-Seed Brittle

Pumpkin-Seed Brittle

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.

Melt butter in a small saucepan over medium heat. 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. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

Variations To make as seen on “The Martha Stewart Show,” do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.

Variations

To make as seen on “The Martha Stewart Show,” do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.

Reviews (8)

 Add Rating & Review     112 Ratings   5 star values:        16    4 star values:        14    3 star values:        48    2 star values:        24    1 star values:        10

Reviews (8)

Add Rating & Review     112 Ratings   5 star values:        16    4 star values:        14    3 star values:        48    2 star values:        24    1 star values:        10

Add Rating & Review

112 Ratings 5 star values: 16 4 star values: 14 3 star values: 48 2 star values: 24 1 star values: 10

112 Ratings 5 star values: 16 4 star values: 14 3 star values: 48 2 star values: 24 1 star values: 10

112 Ratings 5 star values: 16 4 star values: 14 3 star values: 48 2 star values: 24 1 star values: 10

  • 5 star values: 16 4 star values: 14 3 star values: 48 2 star values: 24 1 star values: 10

    Martha Stewart Member     Rating: 1 stars       10/18/2017   The nonstick baking mat is not an original idea. Alton Brown’s Good Eats had this idea many years before. Also, pepitas are UNshelled. Do not use shelled pumpkin seeds. Yuk  

Martha Stewart Member     Rating: 4 stars       03/19/2013   I like this recipe. I bought raw seeds from Trader Joes. I have also susituted Agave for honey. I did not bake either. yummy  

Martha Stewart Member     Rating: Unrated       11/04/2010   The pumpkin seeds are suppose to be hulled. I tried to hull mine but it took too long so I'm going to use sunflowers seeds. You can buy them hulled their called "Pepitas".  

Martha Stewart Member     Rating: Unrated       10/12/2010   do you think any other nut can work with this brittle recipe?  

Martha Stewart Member     Rating: Unrated       11/09/2009   I like this recipe a lot, but I don't know why it says to preheat the oven. I didn't bake mine, and it turned out fine. I think it's a typo???  

Martha Stewart Member     Rating: Unrated       11/07/2009   are the pumpkin seeds to be hulled? or left whole? This information would be helpful, as some of the recipes depict seeds with the shell, and others without it!  

Martha Stewart Member     Rating: Unrated       10/31/2008   this was an interesting flavor. i can't say it was my favorite brittle. the honey addition gave it a unique taste, but i prefer the traditional nut brittle. i agree that the amount of seeds was too much. i had a cup of seeds so i doubled the rest of the recipe. technically, it worked fine.  

Martha Stewart Member     Rating: Unrated       12/12/2007   Seemed like too many seeds. I made it a second time and reduced the seed by 25%. Note that it does not fill the 11 x 17 pan, but rather just spreads out in it. Don't try to spread it all the way to the sides. Delicious however.

    Martha Stewart Member

    Rating: 1 stars 10/18/2017

The nonstick baking mat is not an original idea. Alton Brown’s Good Eats had this idea many years before. Also, pepitas are UNshelled. Do not use shelled pumpkin seeds. Yuk

Rating: 1 stars

Rating: 4 stars 03/19/2013

I like this recipe. I bought raw seeds from Trader Joes. I have also susituted Agave for honey. I did not bake either. yummy

Rating: 4 stars

Rating: Unrated 11/04/2010

The pumpkin seeds are suppose to be hulled. I tried to hull mine but it took too long so I’m going to use sunflowers seeds. You can buy them hulled their called “Pepitas”.

Rating: Unrated

Rating: Unrated 10/12/2010

do you think any other nut can work with this brittle recipe?

Rating: Unrated 11/09/2009

I like this recipe a lot, but I don’t know why it says to preheat the oven. I didn’t bake mine, and it turned out fine. I think it’s a typo???

Rating: Unrated 11/07/2009

are the pumpkin seeds to be hulled? or left whole? This information would be helpful, as some of the recipes depict seeds with the shell, and others without it!

Rating: Unrated 10/31/2008

this was an interesting flavor. i can’t say it was my favorite brittle. the honey addition gave it a unique taste, but i prefer the traditional nut brittle. i agree that the amount of seeds was too much. i had a cup of seeds so i doubled the rest of the recipe. technically, it worked fine.

Rating: Unrated 12/12/2007

Seemed like too many seeds. I made it a second time and reduced the seed by 25%. Note that it does not fill the 11 x 17 pan, but rather just spreads out in it. Don’t try to spread it all the way to the sides. Delicious however.

All Reviews for Pumpkin-Seed Brittle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin-Seed Brittle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest