Capsaicin Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle hits that perfect sweet-and-savory note that makes it impossible to stop at just one piece. Honey and coconut oil form the caramel base, cooked to the hard-crack stage so the finished brittle snaps cleanly and holds together beautifully. Cinnamon, ginger, and turmeric give it a cozy, aromatic depth without a single ingredient that could trigger capsaicin sensitivity — no chili, no cayenne, no pepper of any kind. That's genuinely rare in the brittle and snack world, where spicy additions often sneak in under the guise of "bold flavor." Raw pepitas bring a satisfying nuttiness and a little protein to every shard, making this feel more substantial than your average candy. The technique moves fast once the honey hits temperature, so having everything measured and ready before you start is the real secret to pulling it off. Break it into rustic pieces and keep a stash on the counter — it won't last long.
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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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