Citrus Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle is the kind of treat that disappears fast once it hits the snack bowl. Honey and coconut oil form the base of the candy, cooking down to a hard-crack stage that gives you that satisfying snap without any citrus-based acids or flavorings that often sneak into store-bought confections. Cinnamon, ginger, and turmeric layer in a cozy depth of flavor that makes each piece taste far more complex than the short ingredient list suggests. The pepitas add a toasty, nutty bite that holds up beautifully in the brittle, making it feel substantial rather than just sugary. The process moves quickly once the honey mixture gets going, so having everything measured and ready before you start is the real secret to pulling this off smoothly. Once it cools and hardens on the parchment, you just break it into rustic shards and serve — no special molds, no fuss. It's equally at home on a cheese board, tucked into a gift bag, or eaten straight off the baking sheet while nobody's looking.
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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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