Pepita Brittle

Be it Fall, Summer or Winter you can always find pepitas in my pantry.  I love adding them to my salads, crushing them to coat chicken or for making pipian (mole).  But pepitas in brittle,  ahh makes my heart go pitter.. patter…  Enjoy!!

Pepita Brittle


  • 1/2 stick unsalted butter, plus more to butter a baking sheet
  • ½ cup light brown sugar
  • ¼ cup agave
  • 1 cup roasted, salted pumpkin seeds


  1. Butter a 11 by 17-inch rimmed baking sheet, set aside
  2. Melt the butter in a small saucepan over medium heat. Add the brown sugar and agave, stir to combine. Bring to a boil, stirring to dissolve sugar. Continue to cook without stirring, until syrup is medium amber and candy thermometer reads 280 degrees, about 8 minutes.
  3. Stir in pumpkin seeds carefully. Cook until mixture reaches 300 degrees, about 2 minutes. Pour into prepared baking sheet. Let cool. Break into pieces. Store in airtight container.



  1. says

    I WILL be making this for the holidays! My mom always made peanut brittle, but a few years ago I developed a love for anything pepita making this brittle a definite MAKE!
    mjskit recently posted..Garlic SoupMy Profile

  2. says

    I’ve missed visiting! I’m so glad my arm is healing and I can type again. This looks so good (as always) and I’m already hungry again even though I just finished breakfast. Much love and many blessings from Austin!

  3. says

    Brittle doesn’t get made much at my place because I end up going addictive on the stuff…and then I sadly blame it on hormones. I’m not joking!

    I do however, have the necessity to eat healthy…therefore, if pepitas are enveloped in brittle…so be it.
    Oh, what a sacrifice you dmeand of me Bonnie. LOL

    Have a great weekend,
    FOODESSA recently posted..Apple Chocolate Phyllo BALUCHON parcelsMy Profile

    • VianneyVianney says

      Thanks for stopping by!! I totally agree Texan cusine rocks!! Texas is a wonderful melting pot of flavors, textures and wonderful people.

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