Save Recipe Print
Total:
2 hr 50 min
Prep:
10 min
Inactive:
2 hr
Cook:
40 min
Yield:
1 1/2 pounds
Level:
Advanced

Ingredients

Directions

Special equipment: Candy thermometer

Preheat the oven to 400 degrees F.

Put the pumpkin seeds onto a baking sheet and place it in the top half of the oven for 20 to 25 minutes, or until the seeds start to brown slightly. Remove and set aside.

Grease a second baking sheet with a small amount of butter, or spray with nonstick spray, and set aside.

Combine the sugar, corn syrup and water in a large saucepan and place over medium-high heat. Bring to a boil and stir with a wooden spoon until the sugar dissolves. Clip the candy thermometer to the side of the saucepan and let the mixture boil until the thermometer reads 260 degrees (the hard-ball stage), about 10 minutes. Add the roasted pumpkin seeds, chili powder and cayenne and stir well. Let the thermometer come up to 300 degrees F (the hard-crack stage), and then remove the pan from the heat, stir in the vanilla and pour the brittle onto the greased baking sheet. Spread out with the wooden spoon and set aside to cool. When completely cool, break the brittle into small pieces. Store in an airtight container with waxed paper between the layers.

More from:

Halloween

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Apple Pie

Recipe courtesy of Robert Irvine

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Pumpkin Seed Brittle

Recipe courtesy of Alton Brown

Browse Reviews By Keyword