Spicy Pumpkin-Seed Brittle

Use pepitas to make a sweet, savory, crunchy treat
40 Ratings
100% would make again
Spicy Pumpkin-Seed Brittle
Photo: Lizzie Munro/Tasting Table

A dash of cayenne pepper and a sprinkle of coarse sea salt provide a bit of heat and savoriness to this easy brittle recipe. We'll be making it as a more grown-up alternative to Halloween candy this year.

To learn more, read "Golden Gourd."

Spicy Pumpkin-Seed Brittle

Recipe from the Tasting Table Test Kitchen

Yield: 12 ounces

Prep Time: 10 minutes, plus cooling time

Cook Time: 20 minutes

Total Time: 30 minutes, plus cooling time


¾ cup sugar

¼ cup light corn syrup

3 tablespoons water

3 tablespoons unsalted butter

1 cup raw shelled pumpkin seeds (pepitas)

¾ teaspoon baking soda

½ teaspoon salt

⅛ teaspoon ground cinnamon

⅛ teaspoons cayenne

¼ teaspoon coarse sea salt


1. Using a wooden spoon, stir the sugar, corn syrup and water in a medium heavy-bottom saucepan over medium-high heat until the sugar melts, about 3 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a light golden brown color, about 12 to 14 minutes. Add the butter and allow it to melt, then add the pumpkin seeds. Cook, stirring constantly, until golden brown, about 3 minutes. Add the baking soda, salt, cinnamon and cayenne and stir for 1 minute.

2. Pour the brittle mixture onto a parchment-lined baking sheet coated with nonstick spray. Spread the brittle into an even layer using a rubber spatula. Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, break into bite-size pieces. Make ahead: Brittle can be made 1 week in advance and stored in an airtight container.

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