Carrageenan 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 base of the candy, cooked all the way to the hard-crack stage so you get that satisfying snap when you break it apart. A blend of cinnamon, ginger, and turmeric gives every piece a gentle, aromatic heat that feels a little more interesting than your average brittle. For anyone navigating carrageenan-free eating, store-bought candies and snack bars can be a minefield of additives and thickeners — this recipe sidesteps all of that with a short, clean ingredient list you can read at a glance. The pumpkin seeds bring a satisfying chew and a nice dose of plant-based protein, making this feel like more than just a treat. It comes together in one saucepan, cools on a sheet of parchment, and breaks into rustic, jagged pieces that look genuinely impressive on a snack board or gifted in a little bag.
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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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