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Pumpkin Seed & Almond Brittle


  • 1 c pumpkin seeds
  • 1/2 c slivered almonds
  • 1/2 c water
  • 1/2 c corn syrup
  • 1 c sugar
  • 1/2 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 tbsp unsalted butter
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp powdered ginger
  • 1 tsp cinnamon


  • Have everything measured out and ready to go!
  • Put the spices and baking soda together in a small dish.
  • Toast the pumpkin seeds and almonds over medium heat in a pan.
  • Prepare a baking sheet lined with parchment paper or a silpat pad.
  • In a medium saucepan clipped with a candy thermometer (make sure it doesn’t touch the bottom of the pan), heat water, sugar and corn syrup over medium high heat stirring constantly with a wooden spoon until it starts to boil.
  • Stop stirring and let the mixture boil until it reaches 285 degrees
  • Stir in the pumpkin seeds and continually stir the mixture so it doesn’t stick to the bottom until the temperature reaches 300 degrees.
  • Remove from the heat and stir in all the spices, vanilla extract, baking soda and butter, just until combined.
  • The next part is the fun part because by this time it starts to thicken and seems to solidfy as you watch.
  • Working quickly, pour the mixture onto the baking sheet and using the back of a wooden spoon spread across the sheet evenly. About this time I feel like I'm in a panic and smack the crap out of the mix to flatten it. But it works out.
  • Allow the brittle to harden completely at room temperature.