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  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup pepitas (shelled pumpking seeds) toasted
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 tablespoon unsalted butter, room temperature


  1. Butter a rimmed baking sheet.
  2. Mix vanilla and baking soda in cup.
  3. Combine sugar, corn syrup and water in a medium saucepan. Bring to a boil over medium heat, stirring with a wooden spoon until sugar dissolves. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom. Without stirring, cook until thermometer reaches 285F.
  4. Add toasted pepitas and continue cooking, stirring often to prevent seeds from sticking to the bottom of the pan, until thermometer reaches 300F.
  5. Remove from heat and carefully stir in vanilla mixture and butter. Stir until combined.
  6. Carefully pour mixture onto baking sheet. Spread into a thin layer with a spatula. Let cool until hardened. Break into pieces. (Brittle can be stored at room temperature in an airtight container up to 1 week). Serves 10.

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The recipe was originally published as Pumpkin Seed Brittle on

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