Crunchy Pumpkin Seed Brittle: A Low-Sugar Twist on a Classic

Your typical brittle candy is made with sugar, water, and nuts—peanut brittle being one of the most popular varieties. It’s well-known for its irresistible sweetness and satisfying crunch. But I’ve been craving something a little different lately—a treat that still has that satisfying crunch but with a twist.

This pumpkin seed brittle is healthy take on the classic, offering a flavorful, low-sugar alternative that’s just as delicious. Made with the goodness of raw pumpkin seeds (pepitas), a touch of honey, and a hint of cinnamon, this brittle is a bit more unique than the traditional toffee-like versions.

I love how the olive oil adds richness and the oats lend a subtle chewiness, all balanced with a sprinkle of salt. It’s the perfect balance of sweet, salty, and crunchy—without all the sugar. Whether you’re looking for a healthier treat or just a new candy to share, this pumpkin seed brittle will satisfy your cravings in a way you might not expect.

How Many Calories and WeightWatchers Points in Pumpkin Seed Brittle?

According to my calculations, each serving (2 pieces of brittle) has 131 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Recipe Ingredients

• Honey – the natural sweetener that gives the brittle its sweetness while adding a subtle floral flavor. It also helps the brittle achieve that signature sticky texture that holds everything together. Alternatives that would work include maple syrup, agave nectar, golden syrup and brown rice syrup.
• Brown sugar – adds both sweetness and a hint of molasses flavor, which complements the other ingredients. It helps in creating the candy-like texture of brittle. Alternatives to consider include sucanat, coconut sugar, maple sugar, date sugar, or Swerve brown (affiliate link) sugar substitute.
• Olive oil – provides richness and smoothness to the brittle. It also helps in preventing the sugar from crystallizing. Alternatives that would work include coconut oil or butter.
• Salt – balances the sweetness, bringing out the flavors and enhancing the overall taste. It also helps to offset the sweetness of the honey and sugar. Any salt will work here – table, pink, sea, kosher, etc.
• Ground cinnamon – adds a warm, cozy flavor that pairs beautifully with the pumpkin seeds and the sweetness of the honey and sugar. It also adds depth to the brittle. Alternatives to consider include pumpkin pie spice, ground ginger and ground cardamom.
• Raw pumpkin seeds (pepitas) – the heart of the brittle, offering a crunchy texture and nutty flavor. They are also packed with protein, healthy fats, and fiber. Alternatives that would work include sunflower seeds, slivered almonds, walnuts or pecans.
• Old-fashioned rolled oats – add a chewy texture to the brittle and help provide structure. They also make the brittle a bit more substantial, giving it a heartier feel. Alternatives that would work include quick cooking oats, chopped nuts, more pumpkin seeds or sunflower seeds, and/or shredded coconut.

How to Make Pumpkin Seed Brittle, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 300F degrees. Line a cookie sheet with parchment paper and set aside.

Step 3: In a medium mixing bowl, stir together the honey, brown sugar, olive oil, salt and cinnamon until thoroughly combined. Add the pumpkin seeds (pepitas) and rolled oats and stir until well coated.

Step 4: Add the mixture to the prepared cookie sheets. With slightly dampened hands or that back of a large spoon, pat the mixture into a thin layer, approximately 10×12-inches.

Step 5: Bake for 30-35 minutes, or until top is golden brown. Remove from oven and set pan on a wire rack to cool completely.

Step 6: Break the brittle into 30 pieces, about 2×2-inches each.

Recipe Notes

If desired, replace the brown sugar with your favorite zero calorie brown sugar replacement. A little shredded coconut sprinkled in while mixing before baking would be delicious.

Serving Suggestions

A great tea time or coffee break treat, this honey sweetened crunchy pumpkin seed brittle bark also makes ideal lunch box or after school snacks. I like to crumble some over my Greek yogurt in the morning with some fresh berries for an easy nourishing breakfast.

Ways to Use Leftovers

Store any leftovers in an airtight container at room temperature.

If you’ve made this dairy-free, low calorie Pumpkin Seed Brittle, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Better Homes & Gardens

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