Maple-Cinnamon Pepita Brittle

maple pepita brittle

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  • ¼ cup chopped pecans or walnuts
  • ¼ cup pumpkin seeds
  • 1 cup maple syrup
  • 1 tablespoon ghee or butter ((see note))
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon cinnamon
  • coarse sea salt, such as Maldon


  1. Preheat the oven to 350ºF. Spread the nuts and pumpkin seeds on a rimmed baking sheet. Toast until fragrant and the pumpkin seeds puff up a bit, about 4-5 minutes.
  2. Set the nuts and pumpkin seeds aside, and line the baking sheet with parchment paper.
  3. In a small sauce pan, Combine the maple syrup, ghee, and cream of tartar. Once it’s warm, whisk to combine. Heat until it reaches 290ºF on a candy thermometer. Refrain from stirring while it heats, as this can cause crystals to form. This will probably take 10-15 minutes depending on your stove.
  4. Quickly stir in the nuts, pumpkin seeds, and cinnamon. Pour out onto the prepared baking sheet, working quickly to spread it as thinly as possible with a wooden spoon- it hardens up fast! Sprinkle with a liberal amount of salt.
  5. Allow to cool completely before breaking it into pieces. Store in an airtight container until ready to serve.


For this recipe, you will need a candy thermometer 

Tin Star Foods Brown Butter ghee is my first choice!