High Fructose Corn Syrup Free Pumpkin Seed Brittle with Honey & Cinnamon
Brittle is one of those treats that feels fancy but comes together with a surprisingly short ingredient list — and this version leans on pure honey instead of the corn syrup that shows up in nearly every classic brittle recipe. That swap matters if you're avoiding processed sweeteners, and the good news is that honey hits the hard-crack stage beautifully, giving you that satisfying snap without any compromise. Toasty pumpkin seeds add a nutty, slightly earthy crunch, while cinnamon, ginger, and a whisper of turmeric layer in warmth that makes this feel almost festive. Coconut oil keeps everything glossy and helps the brittle release cleanly from the parchment once it cools. The whole process moves fast once the honey gets hot, so having everything measured and ready before you start is the real secret to pulling it off. Break it into jagged, rustic pieces and you've got a snack, a dessert, or a genuinely impressive homemade gift that nobody will believe took so little effort.
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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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