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When I tell you we've been enjoying this sweet, salty, shatteringly crisp Pecan Pumpkin Seed Brittle on everything lately, I'm not kidding! We've nibbled on it (maybe a little too much!) as a snack and have loved the crisp, candied crunch it adds to salads.
It's also fabulous with yogurt and fruit and makes an amazing ice cream topping, paired with a drizzle of caramel sauce. I like to use a shard of this crunchy confection as a garnish for cakes, pies, tarts, etc., along with a dollop of freshly whipped cream. Oh, and if you think oatmeal is a little "ho-hum", try it with a sprinkle of this Pecan Pumpkin Brittle... oh my!
The Easiest Brittle You'll Ever Make
This brittle also happens to be incredibly easy to make. There's no candy thermometer, no bubbling sugar on the stovetop, and no tricky timing to worry about. Everything gets stirred together in one bowl, popped in the microwave for a few quick minutes, then baked (yep, baked!) until golden and crisp. It's the kind of recipe that feels almost too simple for how impressive (and addictive!) the results are. Here at the Café, we describe a recipe like this as "Ridiculously Easy".
Ridiculously Easy
If you've been around The Café for a while, you know we love sharing recipes like this, little kitchen gems that deliver big flavor with minimal fuss. We call them our Ridiculously Easy recipes, and they're designed to help you feel confident and inspired in the kitchen, without spending hours there. If this brittle wins you over (and I think it will!), you'll definitely want to check out the rest of our Ridiculously Easy Collection.
You can read more about this reader-favorite category in this post, but the super condensed version is this: these are the recipes that make you feel like a kitchen rock star... with minimal effort on your part!
What you'll need
This recipe uses simple, everyday ingredients, but each one adds something special to the final sweet-salty crunch. Here's what you'll need:
Pecans - Finely chopped pecans give the brittle its rich, toasty flavor and help everything bind together. Pre-chopped pecan chips work wonderfully if you're short on time.
Pumpkin seeds - Use salted, roasted, shelled pumpkin seeds (pepitas). They add great texture and a delicious, subtle nuttiness.
Sesame seeds - White or black sesame seeds (or a combo) bring a light, earthy flavor and extra crunch.
Quinoa (optional) - A small portion of uncooked quinoa adds a fun, tiny-crisp texture and helps keep the brittle from being too crumbly. (I've made it without the quinoa and it was great, just a tad more crumbly.)
Maple syrup - This is the magic that binds the brittle. It caramelizes beautifully and adds warm, deep sweetness.
Brown sugar - Just a few tablespoons enhance the caramel notes. Dark brown sugar gives a deeper flavor, but light works just as well.
Butter - Everything's better with butter, right? A little butter enriches the brittle and helps create that shatteringly crisp texture. I use salted butter, but if you only have unsalted, just add an extra pinch of salt.
Cinnamon - Just a pinch of warm spice ties all the flavors together.
Kosher salt - Helps to balance the sweetness.
Flaky sea salt (optional but fabulous) - A sprinkle on top makes the brittle feel extra gourmet.
A ridiculously delicious salad!
I created this brittle recipe for a fabulous fall salad (pictured below) that I'll be sharing this week. The brittle adds a wonderful sweet, salty crunch to my shaved Brussels Sprout and Kale Salad (with dried cranberries, Parmesan, and a garlicky lemon dressing. It's one of those salads that I can't get enough of, and Scott described it as "candy" (his highest compliment), not because it's sweet but because it's just so ridiculously delicious. That says a lot, as he's never been a diehard salad aficionado.
Free printable labels
One thing I didn't mention above is what a wonderful gift this Pecan Pumpkin Seed Brittle makes. Tuck it into a pretty jar or a cellophane bag, tie it with a ribbon, and suddenly, you've got the best homemade treat to share with friends, neighbors, teachers... anyone who needs a little gift of sweet kindness to brighten their day!
To make gifting extra fun, we've created a set of free printable labels just for you.
And the best part? No more waiting or requesting labels in the comments!
You can now download the labels, right from this post.
Simply enter your email and first name below to receive the label. Print them at home on regular paper (or Avery sticky labels), grab your ribbon stash, and you're all set for delicious gifting!
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Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.
Make it!
I hope you enjoy this sweet, salty, deliciously crisp Pecan Pumpkin Seed Brittle as much as we have. It's one of those simple little recipes that will make you smile, whether you're nibbling it straight from the jar, scattering it over a salad, or adding a touch of gourmet crunch to a bowl of ice cream.
P. S. Be sure to keep your eye out for the Shaved Brussels Sprout and Kale Salad. It's fresh, flavorful, and truly amazing with this brittle sprinkled on top!
- Be sure to prepare the pan as instructed in the recipe. You don't want this delicious brittle to be stuck to the pan or to the foil.
- I mentioned this above, but want to stress it here also - it's important to finely chop the pecans. If you don't, you will have a pan full of delicious, crunchy nuts, but NOT a brittle. You don't want nut powder, but you do want the nuts finely chopped. If I'm in a hurry (and don't feel like chopping nuts) to make this Pecan Pumpkin Seed Brittle, I buy the pecans at my local grocery store that are labeled "Pecan Chips" or "Finely Chopped Pecans".
- When you first take the brittle out of the oven, it will not seem at all like "brittle". If you try to remove it from the pan, it will fall apart. Don't worry! Just let it completely cool and it will harden and become nice and crisp.
- Feel free to use an equal amount of another nut, but make sure the nuts are finely chopped.
- Honey can be substituted for the maple syrup in this recipe
- Don't skip the flaky sea salt! It adds a nice gourmet touch to this Quinoa Pecan Brittle. I really like Maldon Flaky Sea Salt. To use it, take a pinch and rub it between you fingers to break it up a bit. You'll be shocked at the wonderful, "finishing" flavor it adds.
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Ridiculously Easy Pecan Pumpkin Seed Brittle
Ingredients
- 1 ½ cups finely chopped pecans, I like to use pre-chopped pecan "chips"
- ½ cup salted, roasted, shelled pumpkin seeds (aka pepitas)
- 2 tablespoons sesame seeds, white or black
- 2 tablespoons uncooked quinoa, optional, but makes the brittle less crumbly
- ½ cup pure maple syrup
- 3 tablespoons brown sugar, light or dark
- 3 tablespoons salted butter
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Flaky sea salt, optional (for finishing, I like Maldon)
Instructions
For the prep:
- Preheat the oven to 325˚F. Line a sheet pan (13x18 inches) with foil, extending it over the edges so the pan is completely covered. Spray generously with nonstick cooking spray and rub with a paper towel to ensure full coverage. Spray lightly again. Set aside.
Mix the ingredients:
- Add all ingredients (except flaky sea salt) to a medium microwave-safe bowl. Microwave on high for 1 minute, stir well, then microwave for another minute. Stir again to fully combine. 1 ½ cups finely chopped pecans, ½ cup salted, roasted, shelled pumpkin seeds (aka pepitas), 2 tablespoons sesame seeds, 2 tablespoons uncooked quinoa, ½ cup pure maple syrup, 3 tablespoons brown sugar, 3 tablespoons salted butter, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
Spread on the pan:
- Transfer the mixture to the prepared pan and use a silicone spatula or the back of a spoon to pat it out into a thin, even layer. At first, it may seem like it won't cover the pan, but keep gently nudging it outward. Smooth any ragged edges.
Bake:
- Bake for 15 minutes, then rotate the pan for even browning. Bake for an additional 10-12 minutes, or until golden brown. Keep an eye on it near the end so it doesn't burn.
- Remove from the oven to a cooling rack. If desired, sprinkle lightly with flaky sea salt while warm. Flaky sea salt
Cool and break:
- Allow the brittle to cool completely in the pan. Once cool and crisp, break into pieces with your hands. Store in an airtight container.
Nutrition
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The microwave times, 2 minutes at full power, is way too long. After the second 2 minutes the mixture was a burnt mass. My microwave still smells. I made a second batch using half power for 2 minutes only. The results were satisfactory.
Hi Diane, I'm so sorry you had trouble with this recipe. Your microwave must be quite high in wattage. I haven't had any other readers with an issue like this. I have adjusted the recipe so others won't experience the same thing you did.
The instructions about the cookie sheet were vague. It says “line a half sheet pan” which made me question if I lined half of the cookie sheet, or lined the whole sheet but only spread it out on half the pan. But the recipe was more awesome than I thought it would be!!! And I’m sharing the recipe with all my family and friends.
Regarding the question about aluminum foil, I would try parchment paper.
Hi Jenny, I'm sorry if that was confusing. A "half sheet pan" is an 18x13-inch pan which is half of a whole sheet pan (18x26-inches). I should have specified the size as not everyone is familiar with these types of pans. I will make that more clear in the recipe. Thanks for taking the time to share your results. So happy you enjoyed the recipe!
Oh, and if you use parchment paper, make sure that it extends over all of the edges - otherwise it will seep under it and make a mess.
Hi Chris! I am so looking forward to making this! I've finally gotten all the ingredients together, but I can't use aluminum foil. How may I do this on perhaps a stainless steel pan, please? For health reasons I must go as natural as possible on everything. Thank you in advance for your very kind assistance.
Hi Sheri, you could try spraying the pan with nonstick spray but I'm afraid the brittle will stick. I haven't tested this recipe withough foil so I can't ensure success without it.
Yum, First batch made as written. Love it. Second batch used one less tablespoon of butter and one less tablespoon of brown sugar and half of the salt but added 1/8 cayenne and used a bit more flake salt at end. Thought it may fall apart but it didn't. Now I love it even more! Will try with walnuts next time. Thanks for great idea with a little dose of Jesus on the side. Can't wait to make the salad.
Awesome! Thank you for the review, Jane!
We don't have a microwave... how long do you think we would cook on stove top - in other words, what sort of texture /thickness and appearance are we going for?
Thank you!
Hi Dominica, no worries! Just cook it long enough to melt the butter and let the ingredients combine. Once the butter is melted, cook it for another minute, stirring the whole time.
Can't wait to try this recipe,.. love brittles.I note the pumpkins seeds in the recipe call for 'salted, roasted, shelled pumpkin seeds' ,.... if buying them already shelled, do they need to be salted as well without the shell?
I've only seen the shelled available as unsalted. Would I then need to add more salt than the 1/2 teaspoon to the mix when adding the nuts to the toffee mixture?
Hi Pamela, My local grocery only sells shelled (without the shell) roasted, salted pumpkin seeds, but unsalted will also work. You could add just a pinch of extra salt.
Hi Chris and team! How long can this be stored? I'd like to make several batches for Christmas gifting, but don't want it to go soft, or even worse, rancid. Can it be frozen, if the layers are separated?
I have several friends that I can see double fisting this into their mouths 🤭 Sometimes - they just have no couth! Thanks for this recipe - it looks great! Blessings to all, from a balmy 27°F (real feel 19), Alberta, Canada 🇨🇦 morning. 🙏
P.S. - you said you were listening to "Worthy"? The link went to Stephen McWhirter's "I am Jesus". A happy "Oops!" as his acoustic version is stellar!
Another great one. You must cook/bake 24/7. Thanks for sharing.
Ha! Thanks, Sheila!
Hi Terry, Haha, you are so funny!
This brittle keeps well, in an airtight container for a week or longer. I haven't tried freezing it but I will and then get back to you.
27˚ - brrrrrrrr! Thanks for the head-up on the song. I will correct that!
I would love to have the labels, please. Thank you
Judy Lamb Leonard
Hi Judy, you no longer need to request the labels on our newer recipes. Just scroll up to the gift section of the post and you can download them instantly!
May I have a copy of the candy labels, please. It sounds great and would love to share it here in the neighborhood. Thanks!
Hi Julann, just scroll up to the gift section of the post and you can download them instantly!
Would you please send me the brittle labels. Thank you
Hi Cindy, just scroll up to the gift section of the post and you can download them instantly!
Anxious to try this brittle.
Enjoy, Cindy!
I'd love to have the labels, please! Can't wait to try this brittle!
Hi Maryellen, you no longer need to request the labels on our newer recipes. Just scroll up to the gift section of the post and you can download them instantly!