Cashew Free Pumpkin Seed Brittle with Honey & Cinnamon
Brittle has a reputation for being a peanut or cashew candy, but this version leans on raw pumpkin seeds for a toasty, satisfying crunch that honestly might be better than the classic. The combination of honey and coconut oil forms the caramel base, and warming spices — cinnamon, ginger, and a hint of turmeric — give every shard a depth that feels almost festive. Getting the mixture to the hard-crack stage is the key step here, and the recipe walks you through exactly what to watch for so you're not guessing. Once you pull it off the heat and fold in those pepitas, the whole thing comes together in minutes before spreading out on parchment to cool. The result is glossy, golden, and snappy — the kind of candy that disappears from the counter faster than you'd expect. It's a great option for gifting, snacking, or crumbling over yogurt when you want something a little special without any of the tree-nut worry.
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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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