Dairy Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle hits that perfect sweet-salty note that makes it nearly impossible to stop snacking. The base is pure and simple — raw pepitas, honey, and coconut oil — so there's no butter or cream anywhere near this recipe, making it a genuinely satisfying treat for anyone avoiding dairy. Coconut oil steps in beautifully as the fat component, giving the brittle a clean snap and a subtle richness without any compromise on texture. The blend of cinnamon, ginger, and turmeric adds a cozy, almost chai-like warmth that makes this feel far more special than your average candy. Cooking the honey mixture to the hard-crack stage is the key move here — that 300°F threshold is what transforms a sticky syrup into a proper, shatteringly crisp brittle. Once it cools and hardens on the parchment, you just break it into rustic pieces and it's ready to eat, gift, or quietly finish before anyone else notices it's there.
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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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