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Pumpkin seed brittle with piloncillo is a crunchy, nutty Mexican confection. This family-friendly, high protein treat is a traditional candy with satisfying crunch and natural sweetness.
Preheat a dry skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until just fragrant and golden, about 3–4 minutes. Set aside.
In a heavy-bottomed saucepan, combine piloncillo, water, honey, and sea salt. Heat over medium-low, stirring until piloncillo is fully dissolved.
Increase heat to medium. Cook the syrup without stirring until it reaches a hard crack stage (300°F) or forms brittle threads when dripped into cold water, about 12–15 minutes. Watch closely to prevent burning.
Remove saucepan from the heat and immediately stir in toasted pumpkin seeds and lime juice, working quickly to coat all seeds evenly.
Pour the hot mixture onto a parchment-lined baking sheet. Spread evenly with a spatula and press down to desired thickness. Let cool completely, then break into pieces to serve.
