Maple Bourbon Pumpkin Seed Brittle

stacked pieces of maple bourbon pumpkin seed brittle.

5 from 1 reviews

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)


  • 1 cup pumpkin seeds
  • 1 cup sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 5 tablespoons butter
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Line a small baking sheet with parchment paper.
  2. In a small skillet, toast pepitas over medium heat until barely golden. Turn off heat and keep warm in the skillet while you make the brittle.
  3. In a large saucepan, heat sugar, maple syrup, bourbon and butter over medium-low heat, stirring to combine, until sugar is dissolved. Don't bring it to a boil until everything is dissolved.
  4. Bring mixture to a boil, then stop stirring. Attach a candy thermometer and continue to cook without stirring, until mixture reaches 300°F. This make take a bit - the last few degrees seem to take the longest.
  5. Once the mixture hits 300°F, turn off heat and quickly stir in baking soda and salt, then pumpkin seeds.
  6. Immediately pour onto prepared baking sheet and spread evenly. Work carefully - mixture will be very hot and can cause burns if it gets on your skin.
  7. Cool until hardened and break into pieces.
  8. Store in an airtight container.


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

Keywords: no corn syrup pumpkin seed brittle, maple bourbon pumpkin seed brittle, brittle with maple syrup