Eggless Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and fragrant with warm spices, this pumpkin seed brittle is the kind of treat that disappears fast once it hits the counter. Honey and coconut oil form the base of the candy — no corn syrup, no butter, and absolutely no eggs required, which makes it a genuinely clean and allergy-friendly confection. The combination of cinnamon, ginger, and turmeric gives every shard a subtle depth that feels far more sophisticated than the short ingredient list suggests. Getting the honey mixture to the hard-crack stage is the key step here, so a candy thermometer is your best friend — once it climbs past 280°F, things move fast and you want to be ready. The pepitas toast right in the hot caramel as you stir, picking up a nutty richness that pairs beautifully with the floral sweetness of the honey. Once it cools and shatters into jagged, jewel-like pieces, it's equally at home on a cheese board, crumbled over yogurt, or eaten straight from the pan.
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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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