Smoky Pumpkin Seed Brittle

Smoky Pumpkin Seed Brittle

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  • Prep Time


  • Total Time


  • Servings



  • Vegetable oil, for the baking sheet

  • 1-½

    cups granulated sugar

  • ¾

    cup light corn syrup

  • 2

    cups (8 ounces) raw green pumpkin seeds (pepitas)

  • 1-½

    teaspoons smoked paprika (pimentón de La Vera) or chile powder

  • 2

    teaspoons kosher salt

  • 1

    tablespoon butter

  • 1-½

    teaspoons baking soda, sifted


Lightly yet thoroughly brush a baking sheet and a metal spatula with the vegetable oil. Stir together the sugar, 1 cup of water, and corn syrup in a tall, heavy-bottomed medium-size saucepan. Bring to a boil over low heat, stirring to help dissolve the sugar. Stop stirring, cover, and cook for 3 minutes. Uncover and attach a candy thermometer and boil until the thermometer reads 260 degrees F. Meanwhile, toss together the pumpkin seeds, smoked paprika, and salt in a small bowl. When the syrup reaches 260 degrees F, add to the saucepan, along with the butter. Cook, stirring almost constantly, until the syrup reaches 295 degrees F. Remove from the heat and carefully stir in the baking soda, which will make the syrup foam and sputter. Immediately pour the mixture onto the baking sheet, using your other hand to spread it as thinly as possible with the metal spatula as you pour. Cool for 5 minutes, then run the spatula under the candy to prevent sticking. Cool completely. Crack into bite-size pieces. (The brittle can be stored in an airtight container at room temperature for up to 1 week.)


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