Roasted Pumpkin Seed Brittle

Gluten Free
Dairy Free
Roasted Pumpkin Seed Brittle
70 min.
72
43kcal

Suggestions


Indulge in the delightful crunch of Roasted Pumpkin Seed Brittle, a gluten-free and dairy-free treat that’s perfect for satisfying your sweet tooth! This unique dessert combines the nutty flavor of pumpkin seeds with a rich, caramelized sweetness that will leave you craving more. Whether you're hosting a gathering or simply looking for a delicious snack, this brittle is sure to impress your friends and family.

With just a handful of simple ingredients, you can create a gourmet treat that’s both easy to make and incredibly rewarding. The process begins with toasting the pumpkin seeds to enhance their flavor, followed by a careful candy-making technique that results in a perfectly brittle texture. The addition of spices like paprika and allspice adds a subtle warmth, making this dessert not only sweet but also intriguingly savory.

Ready in just 70 minutes, this recipe yields 72 delightful pieces, making it an ideal choice for parties, holiday gifts, or simply to enjoy at home. Each piece is a mere 43 calories, allowing you to indulge without the guilt. So, gather your ingredients and get ready to create a batch of Roasted Pumpkin Seed Brittle that will have everyone asking for seconds!

Ingredients

  • cups pumpkin seeds raw unsalted hulled (pepitas)
  • teaspoon vegetable oil 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon paprika smoked
  • 0.5 teaspoon ground allspice 
  • 1.5 cups sugar 
  • cup water 
  • cup plus light
  • tablespoons butter (do not use margarine)
  • 1.5 teaspoons baking soda 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • spatula
  • candy thermometer

Directions

  1. Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil until coated.
  2. Spread evenly in ungreased 15x10x1-inch pan.
  3. Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.
  4. Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
  5. Remove from heat.
  6. Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.
  7. Pour mixture onto cookie sheets and quickly spread to 1/4 inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.

Nutrition Facts

Calories43kcal
Protein4.77%
Fat25.12%
Carbs70.11%

Properties

Glycemic Index
1.79
Glycemic Load
3.61
Inflammation Score
-1
Nutrition Score
0.71478261304614%

Nutrients percent of daily need

Calories:42.81kcal
2.14%
Fat:1.27g
1.96%
Saturated Fat:0.23g
1.43%
Carbohydrates:8g
2.67%
Net Carbohydrates:7.88g
2.87%
Sugar:7.82g
8.69%
Cholesterol:0mg
0%
Sodium:45.9mg
2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.54g
1.09%
Manganese:0.08mg
4.08%
Magnesium:10.66mg
2.67%
Phosphorus:22.07mg
2.21%
Copper:0.02mg
1.24%
Zinc:0.16mg
1.07%