Recipes Uncategorized

November Recipe: Chocolate-Dipped Pumpkin Seed Brittle

By Julianka A. Bell

As the temperature drops, the changing colors of the leaves and the brisk air set the mood for all things pumpkin. Fall isn’t fall without a Pumpkin Spice Latte and…. some homemade brittle!

Celebrate fall this year with a great alternative to the traditional peanut brittle – spiced pumpkin seed brittle dipped in velvety chocolate! The warm pumpkin spice, chocolate, and dash of salt, add a salty-sweet burst of flavor to your ordinary brittle. It’s magically addictive and will carry you through all of your fall social gatherings. It also makes a great garnish for your holiday pumpkin pie.


For the brittle
1 3/4 cups shelled pumpkin seeds, divided
1/2 cup water
1/2 cup maple syrup
1 cup granulated sugar
1/2 teaspoon baking soda
1 tablespoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon pumpkin spice

For the chocolate dip
1 cup of semi-sweet chocolate chips
1 tablespoon coarse crystal sea salt


For the brittle
1. Begin by toasting the pumpkin seeds in a small pot over a medium-low flame. Be sure to continuously stir the seeds so they don’t burn. Once they start to brown, remove them from the heat and set aside.

2. Lay out a silicone baking sheet or a greased cookie sheet. In a medium saucepan with a candy thermometer clipped to the side, heat the water, maple sugar, and syrup over medium-high heat with a wooden spoon.  The sugar will slowly begin to clump and melt. Keep stirring! Once the temperature reaches 280°F, gently fold in 1 ½ cups of the toasted pumpkin seeds.  When the mixture reaches 300°F, remove the saucepan from the heat and add the baking soda, vanilla extract, butter, and pumpkin spice.

3. Working quickly, spread the mixture onto the baking sheet with the back of the wooden spoon. Allow to cool at room temperature. Once thoroughly hardened, break the brittle into pieces.

For the chocolate dip
Place the semi-sweet chocolate in a microwave safe dish. Microwave the chocolate for 30 seconds and then smaller intervals afterwards, making sure to stir in between each interval. Once the chocolate is almost melted, remove from the microwave and stir until velvety smooth. Dip the ends of the brittle into the chocolate and sprinkle with sea salt and the remaining pumpkin seeds.

Store in the refrigerator or freezer and enjoy!


Julianka A. Bell is a first year FPAN/MPH student, an aspiring jet setter, and a Bikram yoga enthusiast. In her spare time, she can be found wandering around local food markets, reading across genres, and enjoying life’s most subtle pleasures.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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