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Pepita Brittle

Author Vianney Rodriguez


  • 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
  • Read more at https://sweetlifebake.com/2011/04/07/lime-ice-cream-with-guayaba-cream-and-pepita-brittle/#ixzz1bFWJMdZ7


  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.