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Pumpkin seed brittle made with piloncillo is a traditional Mexican confection from Central Mexico. This crunchy, family-friendly candy showcases the beloved pepita in a sweet, crispy form.
Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Set aside.
In a medium, heavy-bottomed skillet, toast the raw pumpkin seeds over medium heat, stirring frequently until just fragrant and lightly golden, about 3–5 minutes. Set aside.
In a saucepan, combine the piloncillo, water, lime juice, and cinnamon powder. Heat over medium, stirring until the piloncillo dissolves.
Increase heat to medium-high and cook the syrup, swirling the pan instead of stirring, until it reaches a thick, bubbling consistency and a deep golden color, about 7–10 minutes. Watch carefully to avoid burning.
Quickly stir in the toasted pumpkin seeds, coating them evenly, then immediately pour the hot mixture onto the prepared baking sheet. Spread out thinly and evenly with a spatula before it hardens. Let cool completely until firm, then break into portions.
