Pumpkin Seed Candy
Indulge in the irresistible crunch of homemade Pumpkin Seed Candy, a delightful treat that combines the buttery richness of caramel with the nutty flavor of toasted pumpkin seeds. This easy recipe takes just 25 minutes from start to finish and uses pantry staples like sugar, butter, and vanilla extract to create a golden, brittle candy that’s perfect for snacking or gifting. The sea salt and baking soda add a hint of sophistication, balancing the sweetness while delivering a satisfyingly airy texture. Ideal for the fall season or anytime you want a sweet, crunchy indulgence, this pumpkin seed brittle recipe is a must-try for candy lovers and DIY enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup pumpkin seeds
- 1 cup granulated sugar
- 0.25 cup water
- 1 tablespoon butter
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.25 teaspoon baking soda
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the pumpkin seeds evenly on the baking sheet and toast them in the oven for 8-10 minutes, stirring halfway through to prevent burning. Remove from oven and let cool.
In a medium saucepan, combine the sugar and water. Stir over medium heat until the sugar dissolves completely and the mixture starts to bubble.
Add the butter and continue to stir until the sugar mixture turns a golden amber color, about 8-10 minutes. Be cautious not to burn the caramel.
Quickly remove the saucepan from heat and stir in the vanilla extract, sea salt, and baking soda. The mixture will bubble vigorously—stir until well combined.
Immediately add the toasted pumpkin seeds to the caramel mixture, stirring quickly to coat all the seeds evenly.
Pour the mixture onto a parchment-lined surface or silicone baking mat. Spread it out into an even layer using a spatula. Work quickly as the candy hardens fast.
Let the candy cool completely at room temperature, about 30 minutes.
Once cooled, break the candy into bite-sized pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 202.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
