Citric Acid Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of snack that disappears faster than you'd expect. Avoiding citric acid can make packaged candies and store-bought snacks a real minefield, since it hides in everything from flavored nuts to commercial brittles and hard candies. This recipe sidesteps all of that by relying on honey, coconut oil, and a handful of whole spices — nothing processed, nothing suspicious. The combination of cinnamon, ginger, and turmeric gives each piece a deep, almost chai-like warmth that pairs beautifully with the natural nuttiness of the pepitas. Cooking the honey mixture to the hard-crack stage is the key to getting that satisfying snap, so a candy thermometer is your best friend here. Once it cools and hardens, you just break it into rustic shards and you're done. It's equally at home on a cheese board, tucked into a lunchbox, or eaten straight off the parchment paper.
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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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