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From the kitchen: Pumpkin Spiced Pepita Brittle

November 19, 2013




I think we can all agree that Thanksgiving leftovers are almost as good (maybe even better) than the main event. And sending your guests home with turkey dinner for tomorrow’s lunch is always a favorite. But how awesome would it be to leave your guests with a specially made treat just for them?! This easy, make-ahead pumpkin brittle is a sweet way of saying I’m thankful for you…..and also, it means you can keep more of the turkey leftovers for yourself (which, let’s face it, is the real reason you’ll want to make this brittle!). Enjoy! -xo

(p.s. Cute idea: package the brittle in little cellophane treat bags and tie a name tag to them and they’ll double as placecards at your Thanksgiving table!)


Pumpkin Spiced Pepita Brittle (adapted from Bon Appetite)

Makes about 16 servings


Non-stick cooking spray

1 cup sugar

1/2 cup light corn syrup

1 cup raw shelled pepitas (pumpkin seeds)

2 tablespoon unsalted butter

1 teaspoon kosher salt

3/4 teaspoon baking soda

1/2 teaspoon pumpkin spice

1/4 teaspoon course sea salt (more if desired)


Candy thermometer (Full disclosure: since I’m working in a limited kitchen at the moment, I did NOT use a candy thermometer. Rather, I timed my cooking and eyeballed the color/consistency until I thought the brittle was ready. Food for thought.)


1) Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

2) Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

3) Stir in baking soda and pumpkin spice (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool completely. Break brittle into pieces.

DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.

12 Comments leave one →
  1. November 19, 2013 8:14 am

    This looks delicious! I’ve been trying to think of interesting/unique candy recipes to give to my family as christmas gifts. This looks perfect for it!

  2. November 19, 2013 8:25 am

    LOVE this… and what an adorable idea to give to Thanksgiving guests!! <3 Perfect!!

    • love and cupcakes permalink*
      November 19, 2013 8:36 am

      Thank you!

  3. November 19, 2013 9:25 am

    Great and delicious idea.

  4. peagreencoffeebean permalink
    November 19, 2013 9:43 am

    An original take on peanut brittle and a flavour I adore – not sure I could love this any more!

  5. November 19, 2013 12:07 pm

    Love this, it looks fantastic, and your photographs are stunning. Thanks for posting!

  6. grandbabycakes permalink
    November 19, 2013 5:10 pm

    Your pictures are beyond lovely and this looks so delish!

  7. November 19, 2013 9:29 pm

    This is amazing! What a wonderful idea :)

  8. Mert Parsons permalink
    November 20, 2013 12:04 am

    Wow, this looks awesome! XOX

  9. November 27, 2013 10:57 pm

    This looks amazing, and I love pepitas!

  10. December 1, 2013 1:11 pm

    Interesting recipe!


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