Lactose 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. Honey and coconut oil form the base of the candy, meaning there's no butter or dairy anywhere in the process — it's naturally free of lactose without any substitutions or compromises. The combination of cinnamon, ginger, and turmeric gives each shard a subtle warmth that feels a little more interesting than your average brittle. Reaching the hard-crack stage at 300°F is the key step here, so a candy thermometer is your best friend — once the temperature climbs past 280°F, things move fast and you want to be ready. The pepitas toast right in the honey mixture, picking up a deep, nutty flavor that pairs beautifully with all those spices. Once it cools and hardens, you just break it into rustic pieces and it's ready to snack on, gift, or crumble over a bowl of dairy-free ice cream. It's the kind of treat that looks impressive but comes together with a short ingredient list and one saucepan.
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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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