Celery Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that perfect sweet-salty note that makes it impossible to stop at just one piece. Honey and coconut oil form the caramel base, cooked all the way to the hard-crack stage so the finished candy snaps cleanly and holds together beautifully. Cinnamon, ginger, and a whisper of turmeric give every bite a gentle, aromatic heat that feels a little more interesting than your average brittle. The whole thing comes together in a single saucepan with no obscure additives or stabilizers — just real, recognizable ingredients you can feel good about. It's naturally free from the usual allergen concerns that make store-bought confections tricky, since there's no hidden produce or plant-based fillers to worry about. Once it cools and hardens on the parchment, you just break it into rustic shards and it's ready to snack on, gift, or crumble over yogurt. The hardest part is waiting the twenty minutes for it to set.
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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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