Salted Pepita Brittle Recipe — Homemade Pumpkin Seed Candy

Okay, I know it’s not officially autumn yet, but the weather and the light are already changing and I’m craving fall flavours. The air has a crisp edge, leaves are beginning to turn, and I’m ready for cozy treats. Enter Salted Pepita Brittle.

This brittle is everything a good brittle should be: buttery, sweet, salty, and delightfully crunchy. It’s packed with pepitas—raw, hulled pumpkin seeds—which add a bright, nutty texture and a satisfying chew. I sprinkle pepitas on everything: in granola, cookies, breads, trail mix, and of course, candy.

While pepitas do offer nutritional benefits, this recipe is meant to be an indulgence. Using raw or turbinado sugar adds a hint of molasses and caramel depth that works especially well for autumnal treats. The sugar won’t make the brittle healthier than white sugar, but it does give a richer, more complex flavour.

Do I need a candy thermometer to make brittle?

Yes. For reliable results and to avoid burned or undercooked candy, a thermometer is strongly recommended. You’ll also want a few other tools to make the process smoother:

• A deep, non-reactive pot (at least 4 quarts). The mixture bubbles vigorously as it cooks, so a roomy pot prevents boil-overs and makes cleanup easier.
• A candy thermometer or an instant-read thermometer that reaches above 300°F. You can test sugar stages by dropping bits into ice water, but a thermometer is faster and more consistent.
• Parchment paper to line your pan so the brittle releases easily once set.
• A rimmed half-sheet pan (13 x 18 x 1 inch) for a full batch, or a smaller jelly-roll pan for a half batch.
• An offset spatula. When the brittle starts to harden you’ll need a sturdy, slightly rigid tool to spread it evenly—an offset spatula works best.

The list below originally linked to items for convenience. You don’t need those links to make this—just the equipment above.

Ingredients

Salted Pepita Brittle is wonderful on its own, but it also makes a great garnish. Crush it over ice cream, fold pieces into cookie dough, or use it as a crunchy topping for baked goods. Properly stored in an airtight container with parchment or wax paper between layers, it will keep at room temperature for up to two weeks. If you want to store it longer, freeze it in a moisture-proof container; note that it softens slightly when thawed, so enjoy it frozen or crush it while still cold for recipes.

Are you ready for pumpkin spice, warm cider, sweaters, boots, and scarves—or is it too soon for you? If you’re as excited as I am, this brittle is a great way to celebrate the season.

Salted Pepita Brittle | Homemade Candy

Rebecca Lindamood

Cook Time
30 mins

Total Time
1 hr 30 mins

Welcome fall with this sweet-and-salty, buttery pepita brittle bursting with caramel flavour.

Ingredients

For a Full-Sized Batch:

• 4 cups raw sugar
• 1 1/4 cups water
• 1/2 pound UNSALTED BUTTER 2 sticks or 16 tablespoons
• 2/3 cup light corn syrup or mild honey
• 1 teaspoon baking soda
• 2 tablespoons coarse flaky sea salt 1 tablespoon coarse kosher salt can be substituted
• 3 cups raw pepitas

For a Half-Sized Batch:

• 2 cups raw sugar
• 1/2 cup plus 2 tablespoons water
• 1/4 pound UNSALTED BUTTER 1 stick or 8 tablespoons
• 1/3 cup light corn syrup or mild honey
• 1/2 teaspoon baking soda
• 1 tablespoon coarse flaky sea salt 1 1/2 teaspoons coarse kosher salt can be substituted
• 1 1/2 cups raw pepitas

Necessary Equipment:

• Candy thermometer or instant-read thermometer that can read above 300°F.
• 1 half sheet pan 13-inch by 18-inch by 1-inch
• Parchment paper
• Offset spatula

Instructions

• Line a rimmed sheet pan with parchment so the bottom and sides are covered. One piece is ideal to prevent shifting, but two can be used if necessary. Set aside.
• In a large stainless steel or other nonreactive pot over medium-high heat, combine the sugar, water, butter, and corn syrup or honey. Stir until the butter and sugar melt, then bring to a boil, lowering the heat if it threatens to boil over. Continue boiling, stirring as needed, until the mixture thickens, darkens slightly, and reaches 302°F on a candy or instant-read thermometer. Remove from heat, add the baking soda, and stir carefully as the mixture will foam. Stir in the salt, then the pepitas. Scrape the hot mixture into the prepared pan and, working quickly while it’s still pliable, use an offset spatula to spread it evenly. Let cool about 10 minutes until the edges and top have set; the center may still indent slightly when pressed lightly. Slide the parchment onto a cutting board and score the brittle while it’s warm and pliable. Allow to cool completely before breaking along the scored lines. Store cooled brittle in single layers with parchment between layers in an airtight container at room temperature for up to two weeks.
• You can extend storage by freezing the brittle in a moisture-proof container. It may soften slightly when thawed, so consider enjoying it frozen or re-crushing it frozen for use in other recipes.

Notes

I recommend using UNSALTED butter. If you only have salted butter, reduce the salt in the recipe by half to avoid overly salty brittle.

Nutritional information is an estimate and will vary based on ingredient brands and exact measurements used.

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