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Author Notes: I first made this recipe 4 years ago when my roommate and I had our first pumpkin carving party, which has now become a tradition for us to host. The base recipe came from Martha Stewart, but I started swapping out the honey for maple syrup (boyfriend's family is from upstate New York and he picks up a good bottle every year) and adding all the pumpkin spices. - IamTorsional —Iamtorsional
Food52 Review: Packed with a bevy of pumpkin pie spices and pumpkin seeds, this brittle has Halloween written all over it. Our brittle crystalized when testing it (we used light brown sugar; dark brown might have been a better choice, given its higher percentage of molasses--an invert sugar which helps prevent crystallization), but we were able to save it using this trick: Pour out the brittle and let it cool. Return it to a new pan and let it come back to 300 degrees, stirring only if needed, making sure to use a new spoon. - Lauren —The Editors
cup unsalted butter
cup packed brown sugar
cup Maple Syrup-Grade B if possible
cup shelled, roasted, and salted pumpkin seeds
teaspoons ground ginger
teaspoons ground nutmeg
teaspoons ground allspice
fine flaked sea salt
- Melt the butter in a saucepan over medium heat and stir in sugar and maple syrup, bring to a, be careful as this mixture will be very hot.
- Stirring constantly, watch the mixture carefully as it browns, until it reaches about 280 degrees F.
- When it becomes a nice golden amber color (5-6 minutes) add seeds and spices. Stir to mix for about a minute or so- candy thermometer should read about 300 degrees F
- Slowly pour and spread mixture (about 1/8-1/4” thick) onto a cookie sheet with a silicon mat on it. Let mixture cool completely.
- Once mixture is cool, sprinkle sea salt over the slab, then break into pieces.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Halloween Treat