Low Iodine Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that perfect sweet-savory note with honey, cinnamon, ginger, and a whisper of turmeric. Managing iodine intake often means scrutinizing packaged snacks and candy, where hidden additives and iodized salt can sneak in — this recipe sidesteps all of that with a clean, straightforward ingredient list. Raw pumpkin seeds are a great low-iodine snack base, and the fine sea salt used here keeps things on the safer side compared to standard iodized table salt. Coconut oil replaces the butter you'd find in traditional brittle recipes, which matters when dairy is something you're keeping an eye on. The whole process comes together in one saucepan and a baking sheet, so there's no complicated technique — just a candy thermometer and a little patience while the honey climbs to the hard-crack stage. Once it cools and shatters into jagged, glossy pieces, you'll have a genuinely impressive treat that's as snackable as anything from a candy shop.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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