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You'll fall in love with the first bite of this shatteringly thin, sweet/salty Sea Salted Pumpkin Pecan Brittle. It makes a delicious, gourmet gift with free printable labels!
If you enjoy the warm spices of fall and the flavors of buttery caramel and pecans, you're going to LOVE this Sea Salted Pumpkin Pecan Brittle. It's quite a step above ordinary peanut brittle with a deep mahogany hue, lots of crisp, crunchy pecans and a generous scoop of pumpkin pie spice. The flaky sea salt topping? Well, it's simply the crème de la crème!
The inspiration for this recipe came from the Land O Lakes website. I love their recipes, finding them well-written and always delicious. I'd been eyeing their Golden Buttery Peanut Brittle for several months and decided to give it a try a few weeks ago. Wow! It was amazing and I knew that it would be a perfect base for the Sea Salted Pumpkin Pecan Brittle recipe that's been rolling around in my mind ever since I saw the first red-tinged leaves in the forest surrounding our home.
Is there actually pumpkin in this Sea Salted Pumpkin Pecan Brittle?
Nope! It does have the flavor of pumpkin though, which comes from a delicious spice blend called Pumpkin Pie Spice. If you haven't heard of pumpkin pie spice, it's an American blend of spices that is often used in pumpkin pie and other pumpkin recipes. It's similar to the British "mixed spice" and is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don't have pumpkin pie spice or don't have access to it, no worries! Here's a recipe that you can put together from your spice cabinet: Homemade Pumpkin Pie Spice.
Is this sweet treat difficult to make?
This delicious confection comes together in well under an hour and makes a large batch (a whole sheet pan full!) of candy.
It uses pretty common pantry staples except for (perhaps) the pumpkin pie spice. It's not difficult to make, but you do need to pay attention while you're making it. And, for consistent success, it's important to have an instant or candy thermometer (better).
These types of thermometers are not expensive but supplies like sugar and pecans are not cheap, so using a thermometer makes a lot of sense. See the Café Tips below for links for each of these handy kitchen tools.
Microwave vs Stovetop?
I wanted to be able to make this Sea Salted Pumpkin Pecan Brittle in the microwave, thinking it would be much easier. I tried both techniques (microwave and stovetop) but realized that, to ensure success, with any type of brittle you need to bring the ingredients to the "hard crack" stage, which is 300-305˚F. The only way to do that consistently is to use a thermometer.
If you use a microwave to make this candy you have to check it frequently with an instant thermometer which means pulling the super hot mixture in and out of the microwave. Also, microwaves differ in strength and having a turntable (or not) also affects cooking time.
I found it was a lot less work to make this brittle in a pot on the stovetop with a candy thermometer attached to the pot. It's super easy to monitor the temperature along the way and to not undercook or overcook the brittle.
I also experimented with using a candy thermometer vs an instant thermometer. The candy thermometer won the prize for ease and efficiency. Dipping in and out of the hot mixture with the instant thermometer was doable but more of a hassle.
How to make thin brittle?
As mentioned above, this Pumpkin Pecan Brittle is shatteringly crisp - nice and thin. I experimented with different techniques to achieve a thin brittle and discovered an easy little trick. Simply preheat your oven to 375˚F (190˚C) and place a foil-lined pan on the lowest rack while you prepare and cook the brittle. When the temperature of the sugar mixture reaches 305˚F (152C), pull out the hot pan (using oven mitts, of course), give it a light mist with cooking spray and pour the candy mixture onto the hot pan.
Tilt the pan from side to side until the brittle covers the bottom of the pan. Voila, the hot pan keeps the mixture from cooling too quickly and yields super-thin brittle!
Perfect for gifting
Want to make someone's day? Bag or box up some of this DELICIOUS Pumpkin Pecan Brittle, tie it with a pretty bow and wait for the oohs and ahhs.
To make it even more fun and attractive for gifting, we've created some free printable labels. If you'd like them, just scroll to the bottom of this post and leave a comment letting us know. We'll email a PDF for the labels (along with instructions) that you can print up on your own computer.
Don't fancy yourself to be a candy maker? If you have an hour of spare time, you can totally do this! Read the tips and tricks below and give it try. You'll be thrilled when you see the fabulous results!
Cafe Tips for making this Sea Salted Pumpkin Pecan Brittle
- You'll need a candy thermometer to ensure success for this recipe. Candy thermometers range in price and features but none of them are over-the-top expensive. This simple one works well although I really like using this digital candy thermometer which you can set to alarm when it reaches the proper temperature. Both of them have a clip that attaches to the side of a pot.
- An instant thermometer will also work for this recipe but requires frequently checking (dipping in and out of the pot) to ensure that the candy is not under or overcooked.
- Many brittle recipes (including the one mentioned above from Land O Lakes) call for a bit of baking soda at the end, before pouring into the pan. I didn't forget this, but found that omitting the baking soda creates a thinner, crisper, more attractive finished product.
- I found that making this brittle in a medium-large pot works better than a really large pot because it gives the sugar mixture a bit more depth. This allows the candy thermometer to give a more accurate reading. I love this lifetime heavy-duty AllClad saucepan.
- This Sea Salted Pecan Pumpkin Brittle recipe calls for chopped pecans. You can chop your own or purchase chopped pecans which is a time and mess saver. I really love the chopped pecans that Sam's Club sells. It's a large package for a super reasonable price.
- This recipe calls for dark corn syrup. You can also use light (clear) corn syrup. I like the slightly deeper color that the dark corn syrup gives to this candy, but the light will work just as well. I've used both with equally delicious results.
- Just a word about corn syrup. Corn syrup is not necessarily the controversial "high fructose" corn syrup that has had negative health issues associated with it. Read the label when purchasing corn syrup. I like the Karo brand as it does not contain any fructose. Here is an article by The Kitchn which explains the difference. That being said, limiting our sugar intake is prudent and this brittle should be enjoyed in moderation.
- If you're wondering what "flaky sea salt" (one of the ingredients in this recipe) is, it's pretty much what the name says; salt that's harvested in flakes. Probably the most popular (and, to me, the best) flaky sea salt is Maldon. Maldon Sea Salt is harvested in Maldon, England, about 50 miles north of London. It's the choice sea salt of chefs worldwide. It's not the kind of salt you would use on an everyday basis but rather as a "finishing salt", meaning a salt you would sprinkle on food for a delicious finishing touch. Maldon is more expensive than regular salt but it lasts a long time when used as a finishing salt.
- To use flaky sea salt, grab a pinch of it with your fingers and rub them together a bit to break up the larger flakes as you sprinkle it over your food.
- This Sea Salted Pumpkin Pecan Brittle is fine at room temperature but should be stored in an airtight container if there is a lot of humidity in the air.
- This brittle also freezes well. Use an airtight container or zip lock bag.
- Oh, one last thing. Keep a bag of this Sea Salted Pumpkin Pecan Brittle in your freezer along with a carton of good vanilla ice cream. For a quick, fancy dessert when you don't have time to make dessert, put a scoop or two of ice cream in a pretty dish and add some slivers of brittle. You can also crush the brittle and sprinkle it over the top... DELISH!!
Thought for the day:
So we fix our eyes not on what is seen,
but on what is unseen,
since what is seen is temporary,
but what is unseen is eternal.
1 Corinthians 4:18
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 2 teaspoons pumpkin pie spice
- 1 cup sugar
- ½ cup dark corn syrup you can also use clear corn syrup
- ¼ cup water
- ½ cup butter I used salted
- 1 ¾ cup chopped pecans
- non-stick cooking spray
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Preheat the oven to 375˚F (190˚C). Line a sheet pan (13x18-inches) with a large piece of foil for easy clean-up. Crimp the edges of the foil around the sides of the pan. Place the pan on the lowest shelf of the oven while you prepare the brittle.
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Measure the 2 teaspoons of pumpkin pie spice into a small bowl and set aside near the stove.
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Combine the sugar, corn syrup, and water in a medium-size saucepan (I use a pan that holds 3 quarts). Stir to combine then bring to a boil (3-4 minutes).
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Add the butter and stir until melted. Continue to cook the sugar mixture, stirring occasionally, at a medium boil for about 10 minutes or until an instant or candy thermometer reaches 280˚F (138˚C).
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Add the pecans and stir to combine. The mixture will be quite thick at this time. Stir more frequently now as you don’t want the pecans to burn. If the mixture seems to be browner around the edges of the pan as you’re stirring, reduce the heat a bit to prevent burning. Continue cooking (and stirring) until the mixture reaches 305˚F(152˚C) on a candy or instant thermometer.
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Turn off the heat and remove the pot from the burner. Add the pumpkin pie spice and stir to combine. Using oven mitts, remove the hot pan from the oven and place it on the stovetop. Spray lightly with non-stick cooking spray. Rub the pan with a paper towel to evenly distribute the spray.
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Pour the candy mixture lengthwise down the center of the prepared pan. Do not spread but tilt the pan from side to side and back and forth. At first, the mixture won’t cover the pan but continue to tilt and lightly jiggle the pan until the mixture is spread thin and covers the pan. Sprinkle with flaky sea salt. Set aside on a cooling rack to cool completely then break into pieces and store in an airtight container.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
This recipe makes 2½ pounds of candy.
Helen Ryducha says
I would love the PDF File for the Pumpkin Britlte
Thank you1
Chris Scheuer says
Of course, they have been sent!
Chris Scheuer says
Hi Helen, just tried to send the labels but they came back. Want to try your email address again?
Susan Huber says
May I receive your free labels for this recipe
Chris Scheuer says
Sure! Just sent them, Susan!
Dianne Bradford says
Can’t wait to try this recipe and gift it to friends and family with the labels. If you would kindly send the link. Thanks.
Chris Scheuer says
It will make a fun gift! The labels have been sent!
Cheryl Davis says
Please send me labels to my email ,I would love to make all the ones I've seen!
Thank you
Chris Scheuer says
Sure, sending them now, Cheryl.
Sue L. says
Dear Chris,
I really like your idea of gifting some Pumpkin Pecan Brittle this fall. Please send the PDF labels.
Thank you!
Chris Scheuer says
I think your friends/family will love it, Sue! The labels should be in your email.
Barbara Capello says
Looks great! Please email me the labels for printing.
Chris Scheuer says
Sending them now, Barbara!
Gayle says
Plan to make this for the Holiday season, looks so good! Love your recipes, enjoy them alot. Thanks so much! Would enjoy using the lovely labels,you've made. Please send to me to use.
Chris Scheuer says
Sure! Sending them now, Gayle!
Vicki Kron says
This looks like a wonderful recipe. I want to try it and I'd also like to print out the very cute labes. Thanks for such good recipes!
Chris Scheuer says
Hi Vicki, happy to send the labels!
Daphne says
This recipe sounds delicious! Please send me the label file. Thank you for bringing such wonderful recipes to my inbox so frequently. I'm never disappointed with my results.
Shirley Pefferman says
Love ur website. Ur recipes are so easy but also so delicious. Ordered a candy thermometer b4 I try this. Ur labels always make the gift look sooo professional. Thank you for such a unique idea. Please send me this label. I always check the Bible text at the end of the page. Another unique idea. Shirley
Chris Scheuer says
Hi Shirley, thanks so much! Just sent off the labels, enjoy!
Chris Scheuer says
Hope you enjoy it, Daphne, just sent the labels!
Irene Lane says
I can't wait to make both the Golden Buttery peanut brittle and the Pumpkin Spice brittle (I just ordered the sea-salt on Amazon). I would love to have the labels for printing also the peanut brittle labels if you have them. I have become addicted to your website. Thank you for all you wonderful recipes and keep up the good work.
God Bless you both.
Chris Scheuer says
Hi Irene, just sent the labels. It makes me happy that you've enjoyed our recipes.
Dolores Volcz says
I love making your recipes and this will also become one of our favourites, I am sure. Have you used any other nuts or seeds in this recipe?
Dolores
Chris Scheuer says
Yay! Thanks, Dolores! I haven't tried other nuts with this particular recipe but I think it would be delicious!
Mariana A. Mill says
I will be making this after my Pecans arrive tomorrow from Costco. Would love to have the gift tags for the Pumpkin brittle, please. I always look forward to your recipes coming. And love the scriptures as well. Thank you, Mariana
Chris Scheuer says
So happy you've enjoyed our recipes (and Scriptures), Mariana! Just emailed the labels.
Janet Siewert says
Looks great for holiday gift giving. Please send printable labels.
Chris Scheuer says
Hi Janet, it will be great for gifting! The labels should be in your email!
Esther Wlliams says
I’m trying this today! My mouth is watering!
I would like labels please!
Chris Scheuer says
Hope you had good results, Esther! The labels should be in your eamil.
Mary Lou says
Yes please...would love to use your labels. The recipe looks yummy and I can't wait to try it. The brittle will make a perfect gift during the holidays. Thank you!
Candace says
Wow -Pumpkin Spiced Brittle, sounds so festive for the upcoming fall holidays! I would love to have the label pdf! Thanks.
Chris Scheuer says
Yes, it's super festive! Just sent the labels.
Chris Scheuer says
Thanks, Mary Lou! The labels have been sent.
Robbie says
Thank you for your awesome recipes and kindness in sharing the labels. I would love to have them to use for gifts. And i so appreciate the Bible verses you always share!
Chris Scheuer says
Thank you, Robbie! We're happy to send the labels 🥰
Lisa Crosswhite says
Ready to start my fall baking! This looks yummy! I'd love to have the pdf for the printable labels too please! 😃
Chris Scheuer says
This will make a great gift, Lisa! Just sent the labels.
kathleen MacKillop says
I am so happy to have a recipe that does not include peanuts, and has my favourite flavour of the year PUMPKIN! I am so excited to make this and distribute to friends and family...cannot wait for Christmas will be making as a 'Fall Gift' to enjoy in my favourite season of the year. Thank you for sharing this recipe.
Please send me the PDF for labels 🙂
Chris Scheuer says
Hi Kathleen, sending the labels now!
Maria Land says
Who doesn't love brittle and this looks amazing! Can't wait to try it out. I would love to be able to print the beautiful labels for gift-giving. Thanks so much.
Chris Scheuer says
I know what you mean, Maria! It will make great gifts. The labels are on the way!
Rosemary says
would love to make this for the holidays to give to friends, could you please send me the printable labels . thank you
Chris Scheuer says
Hi Rosemary, the labels should be in your email. Enjoy!
Judy A Howard says
I have not made this brittle yet but intend to make it soon. Would love to have the labels for gift giving!
Chris Scheuer says
Hi Judy, I think you'll love it! Sending the labels. now!
BRENDA says
this looks really good. Could you please send me the labels-looks like good gift ideas
Chris Scheuer says
Hi Brenda, just sent off the labels.
Mary Peters says
Looks great! Please email me the labels for printing.
Chris Scheuer says
Hi Mary, sure! Enjoy!
Penny Thomas says
I'm meeting four friends for lunch on Thursday and I'd love to give each of them some of this wonderful pumpkin brittle treat! May I please have the label printable? Thank you!
Chris Scheuer says
Hi Penny, sounds fun! Just emailed the labels.
Margo M Norat says
Thank you for the delicious recipes and Bible verse of the day.
Please email me the gorgeous labels.
Blessings,
Margo
Chris Scheuer says
Hi Margo, just tried to email the labels but the email was returned. Perhaps the email was off by a letter or something. If you let us know the correct email, we'll be happy to send them to you.