Pumpkin spice brittle screams fall, and it's going to be hot in South Carolina for a few more weeks, but I can always tell when fall is coming by the amount of pumpkin spice flavored things in the grocery store.
Some of the products look pretty good, but I saw a pumpkin spice flavored bone broth and it did not make me want to throw on a flannel shirt and go apple picking. This pumpkin spice pecan brittle definitely belongs in your kitchen. It's crispy and sweet with just enough pumpkin spice to transport you right in the middle of a pumpkin patch.
If you are looking for a classic peanut brittle recipe, or even a twist one one such as peanut butter peanut brittle (try making that into these cookies!) - I've got ya covered.
Ingredients for pumpkin spice brittle
- Sugar
- Corn Syrup
- Butter
- Pumpkin Seeds (I used green pepitas)
- Chopped Pecans
- Pumpkin Spice Blend
- Baking Soda
- Salt
- Water
Equipment
- heavy duty thick bottomed pot
- candy thermometer that reads over 300F
- high heat spatula or wooden spoon
- 12" x 17" sheet pan
Instructions for pumpkin spice brittle
When you make brittle, you want to combine your sugar, corn syrup, butter, salt, and water in a heavy duty thick bottomed pot. These ingredients should be cooked on high until the final temperature of 305F is reached. Once you reach 305F, remove from heat and add in the follow order:
- Pumpkin Spice
- Baking Soda
- Pecans
- Pumpkin Seeds
It is very important to make sure you add the baking soda and stir it in completely, but then add the nuts and seeds quickly enough to keep the air cells it makes trapped inside. The baking soda gives brittle a nice light and crisp bite that makes the brittle easy to eat and melt in your mouth. Do not stir for so long that you lose the air provided by adding the baking soda.
Pouring and spreading
After everything is mixed in, pour the pumpkin spice brittle on a greased sheet pan that has raised edges. Use the spatula or spoon you cooked with to GENTLY spread the brittle to make it less than ¼ of an inch thick. Pressing too hard during spreading will burst your air cells.
Storage and shelf life
Pumpkin spice brittle should be stored in an airtight container at room temperature. It has a shelf life of approximately four months.
Pumpkin Spice Brittle
Equipment
- high heat spatula or wooden spoon
Ingredients
Sugar Slurry
- 575 grams sugar
- 200 grams corn syrup
- 226 grams butter
- 10 grams salt
- 160 grams water
Flavorings, Inclusions, Aeration
- 5 grams pumpkin spice
- 20 grams baking soda
- 150 grams pumpkin seeds
- 125 grams chopped pecans
Instructions
- Spray sheet pan with cooking spray. Set aside.
- Combine sugar, corn syrup, butter, salt, and water in a heavy duty, thick bottomed pot.
- Cook on high heat until 305F.
- Turn off heat.
- Stir in pumpkin spice.
- Stir in baking soda.
- Stir in pecans and pumpkin seeds.
- Pour and spread on greased baking pan.
- Cool and break.
Did you make this recipe? Let me know!