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–+ servings
a stacked pile of pumpkin seed brittle
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Pumpkin Seed Brittle

Pumpkin Seed Brittle is a nut free and gluten free candy similar to peanut brittle.
Course Dessert
Cuisine American
Cook Time 15 minutes
Cool Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 pieces (approx.)
Calories 59kcal
Author Meghan

Ingredients

  • ¼ cup butter plus more for baking sheet or dish
  • ½ cup packed light brown sugar
  • ¼ cup honey
  • ½ cup roasted pepitas (pumpkin seeds) see note

Instructions

  • Butter an 11x17-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°F, about 6 minutes.
    ¼ cup butter, ½ cup packed light brown sugar, ¼ cup honey
  • Stir in the pumpkin seeds. Cook until mixture reaches 300°F, about 2 minutes.
    ½ cup roasted pepitas (pumpkin seeds)
  • Pour into prepared pan. Let cool completely. Break into pieces.

Notes

Rather than use ½ cup pepitas, you can use 1 cup fresh pumpkin seeds (in the shell) that have been roasted.
Source: Adapted from Martha Stewart
You're Gonna Bake It After All
bakeitafterall.com

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg