We make this easy pecan pepita brittle all the time as a topping for salads, but it's so delicious that we decided to share it as a standalone recipe! It's amazing on top of yogurt (or even ice cream), but it's also great for eating by the handful or giving as a homemade gift. It's easy to make with just 6 ingredients and sweetened with maple syrup.
I love a good peanut brittle, but I love this pecan pepita brittle even more. It's much better for every day use, since it's sweetened with maple syrup and a lot less sweet. We usually make it for salads, but every time we do, we end up eating almost the entire batch before it makes it to the salad.
It always gets rave reviews from family, friends, and readers! So this year, we decided to share it as a homemade holiday gift. If you try it, make a double batch, because I can't promise you won't eat the entire first batch before it makes it to your gift recipient!
This recipe is part of our 2025 Recipe Advent Calendar. If you love homemade food gifts, try our Orange & Pomegranate Pâtes de Fruits or Slice & Bake Cheddar Cheese Coins next!
What You Need For This Recipe
- Pecans: Use raw, unsalted pecans for this. You can also use walnuts.
- Pepitas (aka shelled pumpkin seeds): These should also be raw and unsalted. You should be able to find these at most grocery stores!
- Maple syrup: Make sure to use pure maple syrup, not pancake syrup. Agave nectar would also work, but we much prefer the flavor of maple syrup.
- Salt and pepper: This brittle is still largely sweet, but if you want it to be completely sweet, leave out the pepper.
- Olive oil
How To Make This Recipe
Preheat oven to 275˚F. Line a sheet pan with parchment paper.
Add the pecans and pepitas to a medium bowl. In a separate small bowl, whisk together the maple syrup, olive oil, salt and pepper until smooth.
Pour the maple syrup mixture over the nuts and stir until evenly coated. Transfer the mixture to the sheet pan and spread it into an even, thin layer.
Bake on the lowest rack of your oven for about 33-35 minutes, rotating the sheet pan halfway through baking. The brittle should be browned around the edges.
Remove from the oven and let cool completely on the sheet pan. Once cooled, break apart into bite-sized pieces.
Storage
Keep stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Lexi and Beth's Best Tips
- Make sure the brittle is spread into a very thin layer, otherwise it will not get crisp. This quantity should cover almost an entire standard half sheet pan (18"x13").
- You should definitely see some golden brown color around the edges when it's done cooking. If it still looks pretty light, it's probably not done and won't be crispy.
Ways to Use This Brittle
- On our Modern Waldorf Salad
- On our Shaved Brussels Sprout Salad with pomegranate and lemon dijon vinaigrette
- On top of a creamy pumpkin or butternut squash soup
- As a crunchy topping for yogurt, oatmeal or ice cream
- Package it up as a gift
- Eat it by the handful!
Frequently Asked Questions
Pepitas are essentially shelled pumpkin seeds. They only come from specific pumpkin varieties (Styrian or oilseed pumpkins), so you can not substitute regular pumpkin seeds. You should be able to find pepitas at most grocery stores or online.
Yes, this recipe works great if you just use the pepitas. You could also use half pepitas, half sunflower seeds.
More Homemade Food Gifts
Recipe
Pecan Pepita Brittle
Ingredients
Method
- Preheat oven to 275˚F. Line a sheet pan with parchment paper.
- Add the pecans and pepitas to a medium bowl. In a separate small bowl, whisk together the maple syrup, olive oil, salt and pepper until smooth.
- Pour the maple syrup mixture over the nuts and stir until evenly coated. Transfer the mixture to the sheet pan and spread it into an even, thin layer.
- Bake on the lowest rack of your oven for about 33-35 minutes, rotating the sheet pan halfway through baking. The brittle should be browned around the edges.
- Remove from the oven and let cool completely on the sheet pan. Once cooled, break apart into bite-sized pieces.
- Keep stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Maureen Conner says
It was delicious. I’m going to try it with hot honey instead of maple syrup.
Connie Brown says
I had to cook it longer. 45 minutes. But, it is easy and yummy!! Highly recommend.
Lexi Harrison says
Glad you enjoyed!
Jennifer says
Tastes awesome! Super quick and easy. This was my first time making it and after I re-read the recipe realized I didn't turn it around halfway through cooking. I also didn't leave in oven long enough. Some set up and some didn't. However it was all edible and delicious! I will make again and I'll do it until I get it right. Great treat!
Lexi Harrison says
So glad you enjoyed! It's so delicious on salads!
Debbie says
5-16-2026 ~ I made this today for our WFPB potluck and it is DE-Licious!! Thank you for such a wonderful recipe. And it was so EASY to make!
Because I'm oil and salt free - I did make 2 substitutions. I used 15g of tahini instead of the oil -- and 30g yellow miso instead of the salt.
YUM!
William Chen says
Can I substitute pecan nuts with other nuts like almonds, hazelnut, etc?
Thank you and God bless.
Warmest regards
William Chen
Lexi Harrison says
Yes, that would work fine!
Shelby says
Made this without the pepper version. 40 minutes as I didn't really see brown on the edges. Yum! Addicting!
Lili says
hi! can i substitute maple syrup for anything else like honey? where i live it's not common and can be expensive to get
Lexi says
I have never tried this with honey, but it should work fine! Do you have agave syrup available? That will also work.
Katherine Carr says
I tried it with 50 percent maple syrup and 50 percent spicy honey or hot honey and it worked fine! Very delicious recipe
PY says
Hi, I tried this recipe with a 10 by 10 pan and the nuts mixture turns out to be sticky after cooled. Do I need to make the layer thinner to achieve the crispy layer or bake longer?
Lexi says
Hi there, yes, you will need to use a larger pan. The sheet pan we used is 13x18 inches, so we can spread it into a much thinner layer.