Pumpkin Seed Glass · GF (enough to fill a large zippy bag)

This brittle works well with many kinds of toasted squash seeds, not just pumpkin. I’ve found butternut and acorn squash seeds work really well, and spaghetti squash not so much. But your mileage may vary; experiment and find which seeds you like the best.

During the fall months, I save scooped out squash seeds in a half pint jar in my refrigerator. When the jar fills up, I wash and toast the seeds, then turn them into brittle. Rosco took some amazing photos of the brittle, which I’ve posted here.

6 ounces toasted squash seeds (a heaping cup)
7 ounces sugar
4 ½ ounces honey, maple syrup, or corn syrup
3 ounces water
⅛ tsp kosher salt

Lightly grease a sheet pan with butter and set aside.

Combine the sugar, honey, water, and salt in a medium pot. Turn the heat to medium and stir gently while heating to dissolve the sugar. Once the mixture starts to boil, stop stirring and let it carry on, undisturbed.

Cook until the mixture is a nice foxy brown color. If you use maple syrup it makes it hard to tell, so aim for between 365°-375° degrees. How dark you cook it really depends on how “deep” you like your caramel flavor. Around 365° you’ll have a mild, sweet caramel, and farther along, the flavors will grow deeper and a little more bitter.

When the caramel has cooked to your satisfaction, shut off the heat, add in the toasted seeds and stir thoroughly. Pour the mixture onto the sheet pan and spread it out with your spatula. As it cools, you can use your hands to pull the pieces thin, just take care because it’s burn your fingers hot at first.

This brittle jazzes up ice cream better than almost anything. Serve with pumpkin pie or just eat it out of hand!


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Any questions?

Nov 19, 2010 ·  8:02 PM

Brilliant application of “waste not, want not”.

I ate a lot of watermelon seeds as a kid, not what you’re thinking. Asian markets carry them roasted and salted. However, you don’t eat the outer shell. You crack them open with your front teeth and consume what’s inside. The taste is similar to a pepita.

 · Jean Dough · http://ourcookquest.blogspot.com

Nov 19, 2010 ·  9:52 PM

I love squash seeds of all sorts — can’t wait to try your brittle.

 · Michelle · http://gourmandistan.com/

Sep 14, 2012 ·  1:18 PM

Which syrup or honey do you prefer?

 · Jen · 

Sep 14, 2012 ·  5:17 PM

Hi Jen! It depends on what you’ll do with the brittle. For straight up snacking, I like corn syrup, because it lets the pumpkin seed flavor through mostly clearly. But if I were serving it with a pumpkin pie or something, honey would add a nice flavor. Let your taste buds be your guide.


Jun 11, 2013 · 10:15 PM

Hi there Stella! Made this last night and it tasted great! But it was still a little sticky this morning. Was unable to make it thin so some parts were lumpy. If I were to use corn syrup (last night used honey) would it be drier?

 · Sharina · 

Jun 12, 2013 ·  7:52 PM

Hi Sharina, You’re really baking your way through all of my recipes! I’ve found that sometimes pumpkin seeds do that with brittle, I think some varieties must contain a lot of moisture inside that leeches out. You might try toasting the pumpkin/squash seeds a little longer to see if that helps.


Sep 03, 2013 · 11:12 PM

We just got our first squash of the season! I can’t wait to make this again this year. The second I opened it up and saw those seeds I started longing for your brittle. It was a huge hit at Thanksgiving last year!

 · Jennifred · 

Sep 04, 2013 · 10:13 PM

Hi Jennifred, oh my gosh!! Thanks for posting that, it made my night. I can’t believe it’s already that time of year.


Jun 14, 2017 ·  2:30 PM

Hello there. Once when I was young my aunt visited us from Mexico City DF and she brought this delicious pumpkin seed (Pepitas) brittle. I guess it may have been referred to as glass because it was transparent in nature. However, it was green in color. Probably achieved with green food coloring. It looked beautiful with all those green Pepitas (pumpkin seeds) in it. Have you ever tried adding green food coloring to your recipe? When you say that the mix turns brown as it is heating does it remain brown or does it become somewhat transparent? Just wondering if adding the green food coloring would work with you recipe. I would love to recreate this delicious treat as I remember it.

 · Vera Delmar · 


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