10 Minute Pumpkin Seed Brittle Recipe

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pumpkin seed brittle
One of my families favorite part about Halloween is making roasted pumpkin seeds (other than wearing their favorite costumes of course). The kids love eating them as a snack over the few days following carving jack o lanterns. We usually carve about three medium-large pumpkins which yield about 5.5 cups of pumpkin seeds. That’s a lot of seeds.

Last year I was trying to come up with something else to do with pumpkin seeds besides just roasting them. I can see them being good for arts and crafts or planting in the spring, but I decided I wanted something sweet (go figure). While referring to a peanut brittle recipe I came up with pumpkin seed brittle.

Pumpkin seed brittle is super simple to do especially when using the microwave. It may also be good for those with peanut allergies. Not exactly sure on that though.

Ingredients

  • 1 1/4 cup roasted pumpkin seeds
  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp salt
  • 2 TB butter
  • 1 tsp vanilla
  • 1 tsp baking soda

Directions

Line a baking sheet with foil or wax or parchment paper and lightly grease. Place the sugar, corn syrup, pumpkin seeds, and salt in a microwave safe container like a large glass measuring cup or a glass bowl. Microwave the mixture for 6 minutes on high at 700W. If your microwave’s wattage is higher than 700w set it to 70% power.

At the microwave’s bing add in the butter and vanilla and microwave 4 more minutes. To tell if the candy is ready drop a bit of the mixture into cold water. If it separates into hard, thread like things it’s done.

When the 4 minutes are up quickly stir in the baking soda until it foams and then quickly pour the mixture in one swoop onto the pre-prepared baking sheet. Let it cool completely and then break into pieces. Enjoy!

My boys love this! Just a minute ago my oldest was asking if the pumpkin seed brittle could be his dessert for tonight (I’m amazed he’s choosing this over chocolate chocolate chip cookies). I can’t complain though, at least there’s some fiber in there. What is your favorite dessert?

WHAT’S COOKIN’ WEDNESDAY

Disclosure

Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.

Comments

  1. This does sound nice

  2. Susan Cooper says:

    This looks like a great recipe. I love Brittle and this is one I have never tried before. 🙂

  3. Oh wow, I grew up with peanut brittle as a kid because my grandmother always made it. What a great twist to make pumpkin seed brittle, Krystle! 🙂

  4. What a wonderful idea and great for people like me who have kids with peanut allergies. Thanks, I’ve already pinned it and will be taking a look at the recipe as I plan for Christmas!

  5. Jacqueline Gum (Jacquie) says:

    What a great twist on an old tradition! Meaning, I’ll have to try this…thanks for sharing 🙂

  6. UGH! You mommy bloggers and your yummy recipes that I bookmark and never get a chance to make! I may actually have to make room in my schedule for this one!

  7. What terrific idea, especially for folks like me who have children with peanut allergies. I have pinned this and I’m looking forward to trying it.

  8. I love peanut brittle so I can’t wait to try roasted pumpkin seeds brittle. Could you substitute honey for the light corn syrup?

  9. Claire Cappetta says:

    Looks good! Love brittle with a little black molasses too, nom! : )

  10. Hi, Krystle ~ This looks so tasty! We used to have peanut brittle all the time when I was a kid. I can’t wait to try this recipe out at home. Thanks for sharing with us at the Merry Monday Link party! Hope to see you on Sunday for the next party!

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