Legume Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that perfect sweet-salty note that makes it nearly impossible to stop snacking. Pumpkin seeds — completely free from any legume concerns — are the star here, delivering a satisfying crunch and a subtle nuttiness that pairs beautifully with honey, cinnamon, ginger, and a whisper of turmeric. The coconut oil keeps the whole thing dairy-free and helps the brittle set into those gorgeous, shatteringly crisp shards. Reaching the hard-crack stage at 300°F is the key step, so a candy thermometer is your best friend — once you nail that, the rest comes together in minutes. The spice blend gives every piece a warm, almost chai-like depth that makes this feel far more special than the short ingredient list suggests. Break it into rustic pieces and pile it on a board for entertaining, or just keep a stash in a jar on the counter for whenever the craving strikes.
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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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