Almond Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of snack that disappears faster than you'd expect. Pumpkin seeds get coated in a honey and coconut oil mixture that's cooked to the hard-crack stage, resulting in that satisfying snap you want from a proper brittle. Ground cinnamon, ginger, and turmeric give it a cozy, almost chai-like depth that makes it feel far more special than the short ingredient list suggests. Because the whole recipe is built around pepitas rather than tree nuts, it's a genuinely safe and delicious option for anyone navigating almond or other tree nut concerns — no substitutions needed, no compromises on flavor. The technique is straightforward: get your thermometer ready, work quickly once the honey hits temperature, and spread it thin for the best crunch. Once it cools and hardens, you break it into rustic shards that are equally at home on a cheese board, tucked into a lunchbox, or eaten straight off the parchment.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw pumpkin seeds (pepitas)
- ½ cup honey
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Line a large baking sheet with parchment paper and set it near the stove. Measure out the pumpkin seeds and spices before you begin — the honey mixture moves quickly once it reaches temperature.
- 2
Combine the honey and coconut oil in a medium saucepan over medium heat, stirring until the coconut oil melts and the mixture is smooth, about 2 minutes.
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