Pumpkin Seed Beer Brittle

Pumpkin Seed Beer Brittle

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    2 h
Recipe by  sueb

“I thought I'd make beer brittle with pumpkin seeds, and this is the delicious result!”

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Adjust Servings

Original recipe yields 40 servings



  1. Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
  2. Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
  3. Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.

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Reviews (6)

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EXCELLENT! I wanted something different to do with our pumpkin seeds this year, and this recipe was perfect! I actually didn't measure the seeds, just used whatever was there, so I'm pretty sure that I used more than 3/4 cup. I did have to move the sugar/beer mixture to my bigger pot because once it started boiling, it seemed like it was gonna boil over. We LOVE the sweet and spicy flavors of this brittle. Thanks, sueb, for our new favorite way to enjoy pumpkin seeds...this is definately gonna be a new tradition! :)



Drink the beer and save your time for something else. I made it just as printed, using a 3 qt. pan. It boiled over so transferred to a 5 qt. pan. It came out dark brown and a strong spicy taste that my family did not like. Took 30 min. to clean it off my glass top stove. I'd use a good peanut brittle recipe and substitue pumpkin seeds next time.



I would definitely try this again with something other than pumpkin seeds. They were very chewy and I didn't care for them. I think this would be great with pecans or pine nuts.

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Amount Per Serving (40 total)

  • Calories
  • 64 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Butter IV


next recipe:

Pumpkin Fudge