Maple Bourbon Pumpkin Seed Brittle

Get in the holiday spirit with delicious maple bourbon pumpkin seed brittle made with no corn syrup! Whether it's a homemade gift or a sweet treat for your family to enjoy, you'll love this twist on a classic Christmas candy. (vegetarian, gluten-free, nut-free)

Every holiday season, my family has a tradition of making lots of delicious homemade Christmas candies and treats that only come around once a year - from Scotcheroos, to Cocodates, to sugar cookies and more! One thing that's usually missing is a good brittle recipe. So I decided to create one that will stand the test of time, just like the rest of our favorite goodies!

Why You'll Love This Pumpkin Seed Brittle

This brittle is different than many for a few reasons:

• Pumpkin Seeds! Instead of the traditional peanuts or other nuts (which I also love in brittle!) I decided on pumpkin seeds. Mostly because I had a lot at home, but also because they're a great size and shape for brittle and they make it nut-free, so it's allergy friendly.
• No Corn Syrup. This brittle is made without corn syrup, and instead uses pure maple syrup in addition to regular sugar. While tricky, it's not impossible to make brittle without corn syrup - just make sure to read my tips below!
• Bourbon. 'Tis the season for celebration! Along with maple syrup, a bit of bourbon gives this brittle some flavor dimension so that it doesn't taste like straight up sugar.

The Ingredients

• Pumpkin Seeds (also called pepitas).
• Maple Syrup.
• Sugar. I've used regular granulated sugar, raw sugar, and pure cane sugar successfully.
• Bourbon. No need to use your best bottle. I typically use Jim Beam in recipes like this.
• Butter. Butter helps to keep the sugar from crystallizing (or prevents a gritty texture).
• Baking Soda.
• Salt.

How To Make It

1. Lightly toast the pumpkin seeds in a skillet on the stove over medium heat or in the oven at 375°F. You don't want them to brown, but you do want them warm and fragrant (5-10 minutes should be plenty of time).
2. In a large saucepan, heat the maple syrup, sugar, bourbon and butter over medium-low heat, stirring, until the sugar and butter are dissolved. Don't bring to a boil before everything is dissolved.
3. Bring the mixture to a boil. Once simmering, stop stirring.
4. Continue cooking over medium heat without stirring until the mixture reaches 300°F.
5. Once you hit 300, turn off the heat and quickly stir in baking soda, salt and pumpkin seeds.
6. Immediately pour the mixture onto a prepared baking sheet and spread smooth with a spatula.
7. Let the brittle cool completely and harden before breaking it into pieces.
8. Store in an airtight container at room temperature.

Tips and Tricks For Making Brittle

Corn syrup is usually used in brittle because it prevents crystallization of the sugar, which makes gritty, crumbly brittle. Leaving out corn syrup means you have to be a little more attentive to the process, but the reward is worth it! Some helpful tips when making brittle to avoid crystallization:

• Adding warm pumpkin seeds to the candy mixture will help. That's why I toast them and keep them in the pan until I stir them in.
• Make sure that the brittle mixture is completely dissolved and mixed before it comes to a boil. Then make sure you don't stir once it boils.
• Once your pumpkin seed brittle reaches the correct temperature, work quickly to avoid the sugar burning or crystallizing. Just a quick stir once you add the baking soda, salt and pumpkin seeds is all you need before you spread it onto the parchment.
• The butter is crucial to prevent the sugars from crystallizing without the use of corn syrup. It also gives the brittle a delicious, rich taste!
• A candy thermometer is useful if you're making brittle. I bought a cheap one at the grocery store, and it has worked perfectly fine for the few times a year that I use it. It's so worth it to not having to play the guessing game.
• Be sure your baking sheet is lined and ready to go before you start cooking, because you'll need to pour the hot brittle mixture right away!
• Please be careful! Caramelized sugar is VERY hot and will give you a blister if it splatters on your hands or arms.
• For more detailed tips on making brittle, this article from Viking is helpful.

Pro Tip: If the brittle does crystallize (it happens!), don't throw it away. It's still delicious crumbled on ice cream or oatmeal!

More Delicious Christmas Treats

• Cocodates (No Bake Coconut Date Cookies)
• Scotcheroos (No Corn Syrup Recipe)
• Peppermint Bark Icebox Cookies
• Easy Gingersnaps
• Cranberry Pistachio Shortbread Cookies

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published December 2018 and has been updated.