Pumpkin Seed Maple Syrup Brittle

October 22nd, 2012 · Lisa · Recipes, Snacks, Sweet, vegan mofo · Comments

I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

I’m so delighted that you’ve come to visit during my very favourite time of year.

When the leaves start to change and cardigans are appearing everywhere, I get an insatiable need to bake. The flavours of fall are just so enticing.

Cinnamon, ginger, nutmeg, clove…the siren song of spices.

With you here to impress, I pulled out all my moves this weekend and created a pumpkin seed maple brittle that has been very hard to resist. Very hard.

Boiling the maple syrup intensifies the flavour into something my tastebuds can barely contemplate. Try to imagine maple syrup caramel and you’ll be in the right ball park.

I’ve decided that all weekend long I’ll be serving up my fall favourites. This phenomenal pumpkin seed maple brittle is just the beginning.

My friend Dreena Burton makes a mean pumpkin chia pudding. I borrowed the recipe and made a big batch for breakfast. I’m just about to bring up your serving, topped with a drizzle of chocolate and some crunchy shards of pumpkin seed brittle.

I hope this sweet start gets things going in the right direction. Wishing you a day of dancing in the leaves, twirling in the wind and savouring the seconds of the season.

Pumpkin Seed Maple Syrup Brittle


  • 1 1/2 cup pumpkin seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • pinch nutmeg
  • pinch clove
  • 2 cups maple syrup
  • 2 TBSP coconut oil
  • small pinch of sea salt
  • 1/4 tsp cream of tartar


  1. In a small bowl combine the pumpkin seeds and spices.
  2. Line a large baking sheet with parchment paper and spread the seeds out into a single layer.
  3. In a medium sauce pan combine the maple syrup, coconut oil, sea salt and cream of tartar. Stir to make sure there are no lumps of cream of tartar before turning on the heat.
  4. Turn the heat to medium. Allow to boil without stirring for 15-20 minutes. If you have a candy thermometer aim for around 280 degrees. If not, watch for the bubbles to get smaller, the boil to slow slightly and the colour to turn a dark golden brown. When the maple syrup is finished it should form solid balls when dripped into cold water (hard ball stage).
  5. Immediately pour the maple syrup mixture onto the pumpkin seeds. Spread quickly with an offset spatula. Allow to cool.
  6. Store in the fridge or freezer.


(thanks to the lovely Ms. Hannah for her helpful hands in the kitchen this weekend)


  1. Abby@Totes Delish
    Posted October 22, 2012 at 10:35 am

    Yum! I love the combo of seeds and sweet, perfect!

    • Posted October 22, 2012 at 9:46 pm

      It is such a wonderful treat.

  2. Posted October 22, 2012 at 10:47 am

    My hands are always, ever, always at your service. As is my magic Canadian maple wriggle dance which, let’s be honest, I’m not likely to let just anyone see. xo

  3. Mom
    Posted October 22, 2012 at 8:19 pm

    Oh that looks so delicious! I think I love anything made with maple syrup!

    • Posted October 22, 2012 at 9:37 pm

      It is incredible! So sweet and so good.

  4. Posted October 22, 2012 at 10:14 pm

    Oh, so healthy and indulgent at the same time! The combination of flavors and textures sound amazing!

    • Posted October 23, 2012 at 6:44 am

      I wanted a brittle that didn’t have corn syrup or white sugar – so I made my own! This stuff is crazy good.

  5. Nicole Carrillo
    Posted October 23, 2012 at 12:28 am

    Incredible! I’ve never loved brittle in general but this one sounds fantastic, I really want to tackle it sometime this week. Thanks for the recipe!

    • Posted October 23, 2012 at 6:45 am

      Have fun with it! I’ve packaged mine all up to share with friends. I can’t wait to see their faces 🙂

  6. Heathypace
    Posted October 23, 2012 at 12:10 pm

    This looks seriously good Lisa! Would be great atop pumpkin cheesecake!!!

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