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).

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
40 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with a silicone baking mat or parchment paper.

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  • Stir pumpkin seeds and sea salt together in a bowl.

  • 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.

  • 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.

Cook's Note:

You can substitute about 3/4 teaspoon fine salt for the coarse sea salt.

Nutrition Facts

258 calories; protein 2g; carbohydrates 49.6g; fat 6.9g; cholesterol 12.7mg; sodium 283.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2015
Beware this stuff is addictive. Forgot the baking soda got distracted by my nephews needs. I turned out well. Very tasty! Read More
(3)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2014
We took this to a church gathering and it was a huge hit! I used the parchment paper on the bottom and top. It stuck to the top so I will try spraying the candy on top with oil next time. The baking soda does cause it to bubble up quite a bit so a big pot is better! I found my candy thermometer to be very helpful especially because I had the burner up too high so it the sugar mixture was done in five minutes. Read More
(3)
Rating: 5 stars
01/21/2015
Beware this stuff is addictive. Forgot the baking soda got distracted by my nephews needs. I turned out well. Very tasty! Read More
(3)
Rating: 5 stars
10/14/2014
This is amazing. Followed the directions and watched the video everything worked wonderfully. Only problem is you can't stop eating it. Love all of Chef John's recipes. Read More
(3)
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Rating: 5 stars
10/17/2015
You really need to work fast after adding the baking soda! Have everything ready to go ahead of time. Read More
(1)
Rating: 4 stars
03/28/2020
I made this for my husband around Halloween. He thought it was great and so did I... it didn't last long because we couldn't keep away from it. Read More
Rating: 5 stars
10/05/2020
This is the first candy I’ve made and is by far the tastiest brittle I’ve had. I used salted butter, which may have made for an extra buttery/salty flavor but it was great. The only hitch was that my top baking sheet layer got stuck to about 1/3 of the mixture, so I will spray the sheet next time. Otherwise worked great; thanks as always, Chef John! Read More
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Rating: 5 stars
10/27/2019
I have made this for 4 years. So easy! Have your ingredients ready though. Very favorite fall treat. Read More
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