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Pepita Brittle

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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.

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24 Responses to Pepita Brittle

  1. 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. What an awesome desert garnish, so original and completely delish!
    *kisses* HH

  3. I just toasted up some pepitas tonight because I love them on top of stews and salads and just eating them right out of the skillet. I never thought of making brittle with them. Ingenious! Fantastic recipe!
    mjskit recently posted..Mafe’ – Cook Around the GlobeMy Profile

  4. Pepita brittle- wow this looks amazing- so interesting as I have never had this before. The sauce looks incredible!
    Kitchen Belleicious recently posted..Mediterrean Beef Casserole with Polenta CrustMy Profile

  5. I’m ashamed to say I’ve never tried these.
    Blond Duck recently posted..Friday Five and Blue Eyes 4My Profile

  6. Pepitas, especially in brittle form, are an anytime food for me as well. They are timeless!

  7. i’m pretty keen on any type of brittle, but i’ve never seen one with pepitas! i also like that you used agave–great batch o’ the good stuff!
    grace recently posted..proper proportionsMy Profile

  8. I’ve never had it, but you know I’d like to try it now! And what is that lovely looking sauce in the background of the photo?

  9. 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!

  10. I would rather eat pepitas than any other nut or seed. …and pumpkin seed oil is divine! Love the brittle!
    Sommer@ASpicyPerspective recently posted..Apple Celery Root Gratin & BIG KitchenAid Giveaway!My Profile

  11. 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

  12. Gorgeous!
    Love the new site design too :)
    DessertForTwo recently posted..Blue Corn MuffinsMy Profile

  13. this is a great way to use pumpkin seeds after folks make thier jack o lanterns

  14. How delicious! What a great brittle!
    yummychunklet recently posted..Afternoon Drive Munchies: Oatmeal Chocolate Chip CookiesMy Profile

  15. Oh Boy!! I’m so glad I just stumbled on your blog! I love blogs by Texans because that’s where the best food hails from. Can’t wait to follow along:)

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

  16. So addictive!



  17. Oh, me too…me too! I love pepita brittle. Too much!

  18. I love it! Definitely make these.
    Angie@Angiesrecipes recently posted..Balsamic Brussels Sprouts with Lemon Thyme BreadcrumbsMy Profile

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