Barley Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle hits that perfect sweet-salty note that makes it nearly impossible to stop at one piece. The base is beautifully simple — raw pepitas coated in honey and coconut oil, then spiked with cinnamon, ginger, and a whisper of turmeric for a flavor that feels almost exotic. Every single ingredient is naturally free of barley and grain-based fillers, so there's no label-squinting or second-guessing required. The hard-crack candy method sounds intimidating, but a candy thermometer does all the real work — once you hit 300°F, you're just a quick stir and a pour away from something spectacular. It sets up firm and glossy in about 20 minutes, then breaks into those satisfying jagged shards that look like they came from a fancy confectionery. Tuck pieces into a gift bag, scatter them over a cheese board, or just keep a stash on the counter for snacking — this brittle earns its place in any occasion.
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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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