Prepare: Lightly spray or line an 11x17-inch (or similar size) baking dish with parchment paper. Set it aside for later.

Melt: In a medium saucepan, melt the butter over medium-low heat until smooth and fully melted.

Combine: Add the brown sugar and honey to the melted butter. Stir gently until everything is well mixed and smooth.

Heat: Let the mixture cook over medium-low heat without stirring until it reaches 290–300°F on a candy thermometer. This is the “hard crack” stage that gives the brittle its signature crunch.

Mix: Quickly remove the pan from the heat and stir in the toasted pepitas (pumpkin seeds). Work fast so the seeds are evenly coated before the mixture hardens.

Spread: Pour the hot brittle mixture into your prepared pan and gently spread it out evenly using a spatula.

Cool: Allow the brittle to cool completely at room temperature. Once hardened, break it into pieces and enjoy the perfect combination of sweet, nutty, and crunchy goodness!