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Sea Salted Pumpkin Pecan Brittle

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!
Course Dessert, Gift, Snack
Cuisine American
Keyword Brittle, Pumpkin Pecan Brittle
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 40 servings
Calories 85 kcal
Author Chris Scheuer


  • 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


For the prep:

  1. 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.

  2. Measure the 2 teaspoons of pumpkin pie spice into a small bowl and set aside near the stove.

To cook the brittle:

  1. 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).

  2. 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).

  3. 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.

To finish:

  1. 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.

  2. 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.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

This recipe makes 2½ pounds of candy.

Nutrition Facts
Sea Salted Pumpkin Pecan Brittle
Amount Per Serving (1 ounce)
Calories 85 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg2%
Sodium 27mg1%
Potassium 23mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 74IU1%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.