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.

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