Chestnut Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of treat that disappears fast once it hits the snack bowl. Honey and coconut oil form the caramel base, cooked to the hard-crack stage so every piece shatters with that satisfying snap. Pumpkin seeds bring a nutty, toasty depth, while cinnamon, ginger, and turmeric layer in a subtle warmth that makes this feel a little more special than your average candy. For anyone navigating tree nut allergies or sensitivities, brittle can be a minefield — most store-bought versions are made on shared lines or contain mixed nuts. This one keeps things clean and simple, built entirely from seeds and pantry spices with zero ambiguity about what's inside. A candy thermometer does the heavy lifting here, so even if you've never made brittle before, the process is straightforward and the results look impressively professional. Break it into jagged pieces and pile it on a board, pack it into a jar as a gift, or just eat it straight off the parchment — no judgment.
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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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