Pumpkin Seed Brittle (Pepita Brittle)

Pepita brittle - Pumpkin Seed Brittle

The Spruce

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
241 Calories
7g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 241
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 5mg 2%
Sodium 109mg 5%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Protein 3g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crunchy pepita brittle is an excellent autumn alternative to the classic peanut version. Hulled roasted pumpkin seeds—or pepitas—make it a lovely seasonal choice for holiday treats and gifts. You can use raw pumpkin seeds as well or the unhulled roasted seeds from the Halloween pumpkin. It's importable to have a reliable candy thermometer for this recipe to ensure the syrup is just the right temperature for the candy.


  • 1 1/2 to 2 cups pepitas
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup water
  • 3/4 cup corn syrup (white or light)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons unsalted butter (room temperature)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pepita brittle
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  2. Generously butter a rimmed baking sheet or lay out a large silicone baking mat.

    Butter a rimmed baking sheet
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  3. Measure the pumpkin seeds and pour them into a small bowl; set aside.

    Measure out pumpkin seeds
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  4. Combine the vanilla and baking soda in a small cup or dish and set aside.

    Combine baking soda and vanilla
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  5. Combine the water, syrup, sugar, and salt in a deep medium saucepan. Attach the candy thermometer, so it is in the mixture, but take care that it doesn't touch the bottom of the pan. Cook the sugar mixture over medium heat, frequently stirring, until the sugar has dissolved and the mixture reaches 285 F to 290 F on the candy thermometer. 

    Combine sugar, water, salt
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  6. Add the pumpkin seeds (the temperature will go down temporarily) and continue cooking, constantly stirring, until the mixture reaches 300 F (hard-crack stage).

    Add pumpkin seeds
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  7. Immediately remove the mixture from the heat and stir in the baking soda and vanilla mixture, along with the butter.

    Remove mixture from heat
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  8. Pour the candy mixture out onto the buttered baking sheet or silicone baking mat. Stretch or spread gently with a silicone spatula if necessary. The candy will set and harden in about 10 to 20 minutes.

    Pour mixture onto baking sheet
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  9. Break the brittle up into smaller pieces.

    Break brittle up
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  10. Serve and enjoy!


  • Store pumpkin seed brittle at room temperature in an airtight container separated by pieces of parchment paper or waxed paper. The brittle will keep for about 2 to 4 weeks.
  • To test a candy thermometer, attach it to a pan of water. Bring the water to a full rolling boil. After 10 minutes at a full boil, the thermometer should read 212 F (depending on altitude), the boiling point of water (check here for boiling point temperature at different altitudes). If your thermometer is not accurate, adjust the recipe accordingly. For instance, if the thermometer reads 214 F, add 2 degrees to the recipe temperature. If it reads 210 F, subtract 2 degrees.