Gelatin 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 counter. Honey and coconut oil form the base of the candy — no corn syrup, no gelatin, no animal-derived setting agents — just two simple ingredients cooked to the hard-crack stage for that satisfying snap. The pepitas toast right in the hot honey mixture, picking up layers of cinnamon, ginger, and turmeric as everything sets into a beautifully amber slab. Many store-bought brittles and confections sneak in gelatin as a texture aid, so making your own is the cleanest way to know exactly what you're eating. The technique is straightforward: get your thermometer to 300°F, move quickly once you pull the pan off the heat, and spread it thin on parchment. Twenty minutes later you're breaking it into jagged, jewel-like pieces that are equally at home on a cheese board, crumbled over yogurt, or eaten straight from the tray. It's a genuinely impressive homemade candy that requires almost no special equipment and rewards a little patience with a big, bold crunch.
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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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