Emulsifier 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 at just one piece. The combination of honey, cinnamon, ginger, and turmeric gives it a complex depth that feels far more special than the short ingredient list suggests. Store-bought brittles and candies are notorious for sneaking in lecithin, mono- and diglycerides, or other emulsifying agents — this one skips all of that entirely, relying on honey and coconut oil to bring everything together naturally. The hard-crack stage is the key to that satisfying snap, and a candy thermometer takes all the guesswork out of nailing it. Once the seeds are coated and spread thin on parchment, the brittle sets up beautifully in about twenty minutes with zero fuss. Break it into rustic shards and pile them on a cheese board, tuck them into a gift bag, or just snack straight from the pan — no judgment here.
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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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