Ridiculously Easy Pecan Pumpkin Seed Brittle

4.25 from 4 votes

Ridiculously Easy Pecan Pumpkin Seed Brittle

This sweet, salty, shatteringly crisp Pecan Pumpkin Seed Brittle comes together in way less than 45 minutes, no candy thermometer, no stovetop juggling, no stress! It’s delicious for snacking, wonderful sprinkled over yogurt, oatmeal, salads, and ice cream, and makes a fabulous little homemade gift (free printable labels included!).

Prep Time10

Cook Time25

Total Time35

Course: Candy, Salad Topper, Snack, Topping

Cuisine: American

Keyword: brittle for salads, homemade food gift, maple brittle, Pecan Brittle, pecan pumpkin seed brittle, pumpkin seed brittle, Ridiculously Easy

Servings: servings

Calories: 63kcal

Author: Chris Scheuer

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)

US Customary - Metric

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