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Pumpkin Seed Brittle with Vanilla Bean and Cardamom

This seasonal brittle recipe uses pumpkin seeds instead of nuts and a variety of spices, including vanilla bean and cardamom.
Course Snack
Cuisine American
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings 1 pounds
Calories 2014 kcal
Author Michelle

Ingredients

  • cups granulated sugar
  • ¾ cup light corn syrup
  • ¼ cup unsalted butter at room temperature
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ½ vanilla bean
  • 2 cups pepitas hulled pumpkin seeds, roasted and salted
US Customary - Metric

Directions

  1. Line a cookie sheet with a piece of parchment paper; set aside. Spray a wooden spoon with non-stick cooking spray; set aside.
  2. In a large, heavy saucepan, combine the sugar, corn syrup, butter, cinnamon, cardamom and nutmeg. Split the vanilla bean in half and scrape the seeds into the pan as well. Discard the bean.
  3. Place the pan over low heat and stir until the sugar is dissolved. Stop stirring and let the mixture come to a boil (still over low heat) and cook until the mixture reaches 330 degrees F on a candy (or instant-read) thermometer.
  4. Remove from the heat and use the oiled spoon to quickly stir in the pumpkin seeds.
  5. Quickly and carefully pour the mixture out onto the prepared baking sheet. Spread it out as much as possible. Let cool completely and then break into pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Recipe Notes

Nutritional values are based on the whole recipe

Nutrition Facts
Pumpkin Seed Brittle with Vanilla Bean and Cardamom
Amount Per Serving
Calories 2014 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 26g 130%
Cholesterol 81mg 27%
Sodium 118mg 5%
Potassium 690mg 20%
Total Carbohydrates 341g 114%
Dietary Fiber 5g 20%
Sugars 331g
Protein 26g 52%
Vitamin A 18.9%
Vitamin C 2%
Calcium 8.4%
Iron 41.8%
* Percent Daily Values are based on a 2000 calorie diet.