Pumpkin Seed Brittle

Spiced Maple Pumpkin Seed Brittle

Contributor: Maria Siriano

Get this delicious recipe for Pumpkin Seed Brittle. Just like Peanut Brittle but made with pumpkin seeds AND maple syrup.

  • Author: Maria Siriano
  • Prep Time: 5 minutes
  • Cooling Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


  • 1 tsp. canola oil
  • 1 and ¼ cups hulled pumpkin seeds
  • ⅛ tsp. cloves
  • ⅛ tsp. ginger
  • ½ tsp. ground cinnamon
  • 1 cup sugar
  • ½ cup maple syrup
  • ¼ cup water
  • 2 Tbsp. dairy or non-dairy butter
  • pinch kosher salt
  • ¾ tsp. baking soda


  1. Heat oil in a large skillet over medium heat. Add the pumpkin seeds, stir to coat with oil, and gently toast for 2 minutes. You don’t want to fully toast the seeds yet, so they shouldn’t brown. Remove the pan from the heat, sprinkle in spices, and toss to coat. Set aside.
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. In a large saucepan with a candy thermometer set up, combine sugar, maple syrup, and water. Bring to a boil over medium heat, stirring occasionally. Once the sugar begins to boil, stop stirring. Cook until the sugar reaches 300⁰F, using a wet pastry brush to wipe down any crystallized sugar from the sides of the pan as needed. When the sugar reaches 300⁰F, add butter, salt, and 1 cup of the spiced pumpkin seeds (reserve the last ¼ cup of seeds for topping).
  4. Continue to cook until the mixture reaches 310⁰F. Remove from heat and stir in baking soda. This will cause the mixture to bubble up a bit.
  5. Working quickly, pour the syrup onto the greased parchment and spread evenly with a greased, heatproof spatula. Sprinkle with remaining pumpkin seeds while the syrup is still hot, so they stick to the top. Allow to cool for at least 2 hours before breaking into pieces and serving.