Hazelnut Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of treat that disappears fast once it hits the snack bowl. Pumpkin seeds get coated in honey and coconut oil, then pushed to the hard-crack stage so every piece shatters with that satisfying snap. Cinnamon, ginger, and a whisper of turmeric give it a cozy depth that feels far more sophisticated than the short ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, brittle can be a minefield — most store-bought versions lean heavily on almonds, cashews, or hazelnuts, and shared-facility warnings make even the "safe" options feel risky. This one skips all of that entirely, built around pepitas from start to finish with no nuts in sight. The technique is straightforward as long as you have a candy thermometer and keep a close eye on the temperature once it climbs past 280°F. Break it into jagged pieces and pile them on a cheese board, tuck them into a gift bag, or just eat them straight off the parchment — 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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