Black Pepper Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that perfect sweet-salty note that makes it nearly impossible to stop at just one piece. Honey and coconut oil form the caramel base, cooked to the hard-crack stage so the finished candy snaps cleanly and holds together beautifully. Cinnamon, ginger, and turmeric give it a cozy, layered warmth that feels almost festive — no black pepper anywhere in sight, which makes it a genuinely safe treat for anyone who needs to avoid that particular spice. Store-bought brittles and spiced confections can be tricky territory, since pepper often sneaks in as a background note or shows up in shared production facilities. Making it yourself means you control every single ingredient from start to finish. The technique moves fast once the honey hits temperature, so having everything measured and ready before you start is the real secret to success. Break it into rustic shards and pile them on a board for entertaining, or just keep a stash in a jar on the counter for snacking.
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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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