Chef John'S Pumpkin Seed Brittle – a delicious recipe with pumpkin seeds, salt, white sugar, light corn syrup, water, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a baking sheet with a silicone baking mat or parchment paper.
2
Stir pumpkin seeds and sea salt together in a bowl.
3
Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
4
Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.
538
kcal
Calories
14
g
Fat
106
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups raw pumpkin seeds (pepitas), 1 1/2 teaspoons coarse sea salt, 2 cups white sugar, 1/2 cup light corn syrup, and more.
Yes, Chef John'S Pumpkin Seed Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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