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Pepitorias (Pumpkin Seed Brittle)

Name: Pepitorias (Pumpkin Seed Brittle)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tsp Vegetable oil for greasing; 300 g Pumpkin seeds; 200 g Grated piloncillo; 60 ml Water

5.0(1 rating)

30 min (10 prep + 20 cook) Easy 16 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Pumpkin seed and piloncillo caramel brittle.

About this recipe

Mexican pumpkin seed sweet with piloncillo caramel, crunchy and golden.

History & Origin

Pepitorias are one of the oldest sweets in Mexican confectionery, a pre-Hispanic treat surviving practically unchanged through the centuries. Pumpkin seeds were one of the most valued foods of Mesoamerican peoples. The most widespread version consists of toasted seeds bound with piloncillo caramel, forming small crunchy discs. At fairs across Mexico, pepitorias are sold alongside peanut brittle, alegrias and jamoncillo.

Estimated cost

£9.31

Total cost

£0.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

140

Calories

Protein

14g

Carbohydrates

Fat

Fibre

20mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the pumpkin seeds on a dry griddle over medium heat for 3-4 minutes until they puff and brown.
💡 Some seeds will pop when toasting - this is normal.
2
In a heavy-bottomed pan, place the grated piloncillo with the water. Cook over medium heat without stirring until hard-ball stage (150°C).
3
Remove from heat and immediately add the toasted seeds. Mix rapidly.
4
Pour onto an oiled surface. Spread forming a 1cm thick layer.
5
Before it hardens completely, cut into portions with an oiled knife. Leave to cool completely.
💡 Cut quickly before it hardens completely.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.