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Pumpkin Seed Crackle Recipe

Pumpkin Seed Crackle Recipe

This crunchy and healthful confection tastes better than peanut brittle–plus its a whole lot easier on the teeth, and has more nutritional value! The gorgeous amber color makes it as pretty to look at as it is mouth-wateringly delicious to eat.

Pumpkin Seed Crackle makes a gorgeous gift wrapped in cellophane or presented in a pretty tin.

2 cups hulled pumpkin seeds
1/2 teaspoon vegetable oil
1 teaspoons salt
2 cups sugar
1 1/3 cups water
1 cup dark corn syrup
1 1/2 tablespoons unsalted butter

1. Butter an 11- by 17-inch baking sheet and set aside. Toss the pumpkin seeds with vegetable oil and then transfer them to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly, until the seeds crackle and pop and become light golden, about 10 minutes. Stir in the salt. Cool on a clean baking sheet.

2. In a large, heavy saucepan over medium heat, mix the sugar, water, and corn syrup, stirring until the sugar dissolves, about 3 minutes. Increase the heat to high and oil without stirring until the mixture registers 290F on a candy thermometer, 30 to 45 minutes.

3. Remove from the heat and quickly stir in the toasted pumpkin seeds and butter until just combined and the butter melts. Immediately pour the mixture onto the buttered baking sheet and spread evenly with the back of a spoon. Allow the candy to cool on a rack until hard.

4. Flex the baking sheet, loosen and remove the candy, break it into pieces, and store in an airtight container in a cool place or in the freezer.

Makes about 2 pounds.

Read more: Food, All recipes, Desserts

Adapted from The Compleat Squash, by Amy Goldman (Artisan, 2004). Copyright (c) 2004 by Amy Goldman. Reprinted by permission of the author.
Adapted from The Compleat Squash, by Amy Goldman (Artisan, 2004).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

The Compleat Squash

A passionate grower's guide to pumpkins, squashes, and now


+ add your own
1:41PM PST on Dec 14, 2013

Sounds delicious,thanks for sharing

12:03PM PST on Feb 22, 2013

i am fixing this RIGHT NOW

4:04PM PST on Feb 12, 2013

This is a great brittle recipe with pumpkin seeds instead of peanuts.

2:03PM PST on Dec 9, 2012

Question. 260 degrees or 290 degrees? High heat my sugar went past 300 inside of 20 minutes. So I think something might be off here? Or just my bad luck.

6:21PM PST on Nov 25, 2012

love pumpkin seeds.

11:29AM PST on Nov 25, 2012

dzięki,lubię pestki dyni

1:52AM PDT on Sep 11, 2012


7:40AM PST on Dec 9, 2011

This sounds really good, can't wait to make it!

9:29AM PST on Dec 8, 2011


2:12PM PST on Dec 4, 2011

I made this before and I also put in some toasted sesame seeds.....

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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