Move over, peanut brittle—there’s a new classic on the way! This 4 ingredient pepita brittle recipe is even more delicious than its better-known cousin. They have a rich, nutty flavor. Perfect for a fall treat! You can find pepitas at most grocery stores.

What are pepitas and where do they come from? 

Most pepita seeds that are sold come from a specific type of pumpkin that is harvested only for its green, hulless seed. These pumpkins are known as Styrian or Oil Seed pumpkins. They even have cool names like Lady Godiva and Naked Bear. Unlike the traditional white pumpkin seed you may be familiar with, these pumpkins have a green, hulless seed and very little of the orange flesh that you may see when you cut open a traditional pumpkin. Although you can hull them, the end product of a hulled white pumpkin seed is less tender and slightly fibrous.

Yield: Makes one batch
4 Ingredient Pepita Brittle Recipe

4 Ingredient Pepita Brittle Recipe

Prep time: 5 MinTotal time: 5 Min
This 4 ingredient pepita brittle recipe is perfect for anyone who is allergic to peanuts… or just loves pumpkin seeds. Plus, it only has 4 ingredients. Ahh, sweet simplicity. Could it get any better than that?


  • 2 cups granulated sugar
  • ½ cup water
  • 2 tablespoons unsalted butter, cubed
  • ¾ cup hulled green pumpkin seeds (pepitas), unsalted


  1. Line a baking sheet with a non-stick silpat baking mat. Is important to use a silicone mat for this recipe—parchment paper will not work because of the temperature at which the brittle is poured.
  2. In a heavy saucepan, combine the sugar and water. Heat on medium-high heat, swirling the pan now and then to incorporate the sugar. IMPORTANT: Do not use a spoon to stir this mixture because it will cause the sugar to crystalize.
  3. Reduce the heat to a low boil and cook, again without stirring, for about 10 to 12 minutes or until the mixture becomes a medium golden color.
  4. Remove the pan from the heat. Add the butter along with the pepitas. Stir using a wooden spoon or heat resistant spatula until the butter is melted. Do not over-stir. Pour the mixture immediately onto the prepared pan. Use a small offset metal spatula to spread the mixture evenly over the surface of the silpat mat.
  5. Allow the mixture to cool until hard (about 30 minutes). Use your hands to break the brittle into pieces. Store the brittle in an air-tight container layered between wax or parchment paper. The brittle will last in a cool place in your kitchen for about 1 week. Do not refrigerate.
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January 10, 2024 — Mary DiSomma