Let’s Talk Pepita Brittle

People love peanut brittle here in the USA, but around the world brittle is made with other types of nuts. I decided to take the international cue and add pepitas to mine. Pepitas are pumpkin seeds without the shell. Make this pepita brittle and call it your seasonal candy this fall. It pairs really well with ice cream, or crumbled on top of popcorn, or simply all by itself. Enjoy!

  • Pepita Brittle 1 of 7

    This lovely pepita brittle is perfectly snappy crunchy, and ideal to eat as a treat. 

  • Melt Down 2 of 7

    Attach your pot with a candy thermometer, and melt down the butter and sugar over a medium flame. 

  • Bubbly 3 of 7

    Continue to mix.... after about 10 to 15 minutes the mixture will be light brown. 

  • Add The Pepitas 4 of 7

    Remove brittle from flame, add in vanilla and mix to combine. Then pour in the pepitas. 

  • Come Together 5 of 7

    Mix the pepitas completely into brittle mixture. 

  • Pour It On A Baking Mat 6 of 7

    Pour the hot mixture on a baking mat, and smear with a rubber spatula. Allow to cool and harden.

  • Break It 7 of 7

    Once the brittle hardens, break off brittle into pieces. use your hand or a little hammer. 

Ingredients for pepita brittle:

  • 2 – sticks butter (1 cup)
  • 1 1/3 – cups sugar
  • 2 – tablespoons cold water
  • 1/2 – teaspoon vanilla
  • 2 – cups pepitas


  1. Line a cookie sheet with a non- stick baking mat.
  2. In a medium sized pot over a medium -low flame with a candy thermometer attached to the side melt sugar and butter down for about 10 minutes. Mixing with rubber spatula constantly.
  3. Keep stirring your buttery sugar mixture until your candy drips off the spatula and you can no longer see the sugar, but it now looks like a semi clear mixture.
  4. Keeping mixing until your candy thermometer reads 280 degrees fahrenheit.  This will take about 15 minutes and your mixture will go from pale brown to golden brown. Then add in the cold water the mixture will bubble and pop.
  5. Continue mixing the brittle mixture.
  6. Once your candy thermometer reads 300 degrees fahrenheit, remove from the heat/flame and mix in the vanilla. Once it is fully incorporated add in the pepitas.
  7. Mix the pepitas into the brittle.
  8. Pour the brittle onto the baking mat lined cookie sheet, and smooth out with the rubber spatula.
  9. Allow it to cool and harden for 1 hour. Then break into pieces.
  10. Enjoy.

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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Article Posted 3 years Ago

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