Pumpkin Brittle

Pumpkin Brittle

Fall spices and toasted pumpkin seeds put an autumnal twist on this easy-to-make crunchy candy.


1/2 cup brittle


  • 1/4 cup pumpkin seeds
  • 1/2 cup Florida Crystals® Organic Raw Cane Sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom


Line a cookie sheet with parchment paper; set aside.


Place pumpkin seeds in a heavy skillet over medium heat. Toast 2 to 3 minutes, stirring constantly. Remove from heat and set aside.


Melt sugar in the hot pan, undisturbed, until it begins to liquefy. Gently swirl the skillet - do not stir - until all sugar has dissolved.


Add seeds, salt, cinnamon and cardamom. Gently stir ingredients until sugar caramelizes to a golden brown, then quickly turn mixture out onto prepared baking pan. Spread in a thin layer. Cool completely, then break into pieces.


Store in a container with a tight fitting lid for up to 2 weeks.