Go Back
Print

Pumpkin Seed Brittle

This delicious vegan candy is buttery, crunchy, and full of toasted pumpkin seeds!

Course Candy, Dessert, Snack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20
Calories 110 kcal
Author Deborah Mesdag

Ingredients

  • 120 g (1 c) Shelled, Raw Pumpkin Seeds
  • 21 g (1 1/2 TBS) Vegan Butter (I use Earth Balance Buttery Spread)
  • 10 g ( 2 tsp) Vanilla Extract
  • 2.5 g (1/2 tsp) Baking Soda
  • 200 g (1 c) Vegan Sugar (I use Zulka brand)
  • 1.6 g (1/4 tsp) Salt
  • 170 g (1/2 c) Light Corn Syrup
  • 120 g (1/2 c) Water

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Spread the pumpkin seeds out on a baking sheet, and bake them for five to ten minutes until they smell fragrant and are a light golden brown. Let them cool, then transfer the toasted seeds to a bowl. Place the bowl next to your work area.

  2. Place your vegan butter, vanilla, baking soda next to your work area as you will need to add them immediately after removing the pot from the heat later. You will also need to have a lined sheet pan ready to go. You can line it with either parchment paper or a silicone baking mat.

  3. Whisk the vegan sugar and salt together in a medium-sized (2 quart) saucepan. Add the light corn syrup and water, then whisk together.

  4. Bring the sugar mixture to a boil over medium heat (300 degrees Fahrenheit on my induction cooktop). Stir continuously during this step. Once the mixture is boiling, cover the pot for two minutes. This allows steam to wash any sugar crystals from the sides of the pan.

  5. Clip a candy thermometer to the side of your pan and let the syrup come up to 280 degrees Fahrenheit. Stir occasionally during this step.

  6. Stir in the toasted pumpkin seeds once the temperature reads 280 degrees Fahrenheit.

  7. Turn the heat up to allow the syrup to reach 300 degrees Fahrenheit. I like to turn my induction cooktop to 350 for this step. Remove from the heat as soon as the syrup reaches 300 degrees! If you are not using a candy thermometer, remove from the heat once the syrup turns a medium amber color.

  8. Immediately stir in the vanilla and vegan butter, then stir in the baking soda. The syrup will foam up and get lighter.

  9. Immediately spread the candy out onto your prepared pan.

  10. Let the brittle cool, then break it into pieces. Store at room temperature in an airtight container. Enjoy!