Pumpkin Brittle Candy Recipe – a delicious recipe with baking soda, vanilla, kosher salt, sugar, light corn syrup, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
2
In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.
3
Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.
4
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.
5
Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
6
Let the brittle cool to room temperature, 20 to 30 minutes.
7
Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.
8
Store in an airtight container at room temperature for up to 2 weeks.
612
kcal
Calories
12
g
Fat
129
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: 1 teaspoon baking soda, 1 tablespoon vanilla extract, 1/2 teaspoon kosher salt, 2 1/2 cups granulated sugar, and more.
Yes, Pumpkin Brittle Candy Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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