Pumpkin Seed Brittle

Pumpkin Seed Brittle is a great way to repurpose pumpkin seeds after carving Jack-O-Lanterns for Halloween! This nut free brittle is great for people with peanut or tree nut allergies.

There are a lot of things I’ve never had before because of my peanut/tree nut allergy. Peanut brittle is one of them. Luckily, these days it seems like people are coming up with alternative ideas to traditional recipes, many of which use sunflower or pumpkin seeds instead of nuts.

When I saw Martha Stewart on the Today show a while back, she featured this Pumpkin Seed Brittle recipe, which I found very exciting. I’ve since seen it around a lot – even at Williams-Sonoma!

I thought this recipe was really good, although I can’t compare/contrast it to peanut brittle obviously. I took this to a party and people seemed to like it. The one comparison I heard was that it’s not quite as hard as traditional peanut brittle (maybe because of the honey). This recipe was so simple to prepare, especially since I had already roasted pumpkin seeds the week before (using THIS method).

Recipe Details

A candy thermometer is crucial for this recipe in order to get the sugar mixture to the correct stage.

Gluten Free Pumpkin Seed Brittle

This recipe is naturally gluten free!

Looking for More Pumpkin Recipes?

Check out these other favorite Pumpkin Recipes:
Pumpkin Pancakes
Mini Pumpkin Cheesecakes
Pumpkin Waffles
Chicken and Pumpkin Tarts
Chocolate Chip Pumpkin Bread
Pumpkin Chocolate Tart
Pumpkin Chocolate Cheesecake Bars
Chocolate Pumpkin Cheesecake Bars

Pumpkin Seed Brittle

Meghan

Pumpkin Seed Brittle is a nut free and gluten free candy similar to peanut brittle.

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Cook Time 15 minutes mins

Cool Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 24 pieces (approx.)

Ingredients

  

• 1/4 cup unsalted butter, plus more for baking sheet or dish (1/4 stick)
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 cup fresh pumpkin seeds (roasted as desired)

Instructions

 

• Butter an 11 x 17-inch rimmed baking sheet or Pyrex dish. 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 F, about 6 minutes.
• Stir in the pumpkin seeds. Cook until mixture reaches 300 degrees F, about 2 minutes.
• Pour into prepared pan. Let cool completely. Break into pieces.

Notes

Source: Adapted from Martha Stewart

You’re Gonna Bake It After All

bakeitafterall.com

Keyword candy, dessert, gluten free, pumpkin