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Pumpkin Seed Toffee Brittle

A delightful crunchy treat combining buttery toffee with pumpkin seeds for a cozy autumn snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin seeds (raw or roasted) Use raw seeds for a fresher flavor, or roasted for an extra punch.
  • 1 cup sugar Opt for fine granulated sugar for a smooth toffee texture.
  • 1/2 cup butter Use unsalted butter to control saltiness.
  • 1/4 cup corn syrup Helps keep the toffee from crystallizing.
  • 1/2 teaspoon salt Balances the sweetness beautifully.
  • 1 teaspoon vanilla extract Adds warmth to the flavor.
  • 1/2 teaspoon baking soda Helps the mixture puff up slightly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine sugar, butter, corn syrup, and salt. Stir until the mixture starts to bubble.
  3. Continue stirring for about 3-5 minutes until the mixture reaches a lovely golden color.
  4. Remove from heat and quickly stir in the vanilla extract and baking soda. Be cautious as it will bubble up.
  5. Add the pumpkin seeds and mix until evenly coated.
  6. Pour the mixture onto the prepared baking sheet and spread it into an even layer.
  7. Allow it to cool completely before breaking into pieces.
  8. Store in an airtight container or package as a gift.

Notes

Pro Tips: Let the toffee reach a golden color for the best flavor. Use a candy thermometer to ensure accuracy.