Chef John’s Pumpkin Seed Brittle

The procedure for brittle is very simple, but there are points in the recipe when you have to move fast. Once your sugar mixture has turned a nice caramel color you have to immediately turn off the heat, add baking soda (be careful), add the seeds (be careful), and mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).

Original recipe makes 12 servings


2 cups raw pumpkin seeds (pepitas)
1 1/2 teaspoons coarse sea salt
2 cups white sugar
1/2 cup light corn syrup
2 tablespoons water
5 tablespoons unsalted butter
1/2 teaspoon baking soda

  • PREP

    10 mins

  • COOK

    10 mins


    1 hr


  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.


Calories: 258 kcal
Carbohydrates: 49.6 g
Cholesterol: 13 mg
Fat: 6.9 g
Fiber: 0.4 g
Protein: 2 g
Sodium: 284 mg