Pumpkin Seed Brittle

With pumpkin seeds and pumpkin pie spice, this seasonal brittle is both easy to make and highly gift-able.


10 minutes


10 minutes





  • 2 Tablespoons Challenge Butter, divided, plus additional to butter pan
  • ¼ teaspoon ground red pepper
  • ½ teaspoon salt
  • 1 cup raw hulled pumpkin seeds
  • ½ teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¾ teaspoon baking soda


  • 1

    Butter a large baking sheet and set aside.

  • 2

    Melt about 1 teaspoon of the butter in a small sauté pan over medium heat. Add red pepper, salt and pumpkin seed. Stir and toasted seeds until they are aromatic and lightly browned. Remove from heat, transfer to a small bowl and combine with pumpkin pie spice and set aside.

  • 3

    Combine sugar and corn syrup in a 2 quart glass batter bowl and microwave on High for 3 minutes. The syrup will be boiling rapidly and will be at about 275˚F (soft crack stage.)

  • 4

    Stir mixture and add seasoned pumpkin seed mixture. Microwave on high for an additional 5 minutes, stirring mixture after 2½ minutes. Syrup will darken and the temperature will be about 350˚F (hard crack stage.)

  • 5

    Quickly stir in the remaining butter. Stirring constantly, sprinkle the baking soda over the mixture. Quickly pour mixture onto prepared baking sheet and spread into a thin layer.

  • 6

    Cool completely and break into bite size pieces. Store in an airtight container.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.