Macadamia 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 one piece. Honey and coconut oil form the base of the caramel, cooked all the way to the hard-crack stage so the finished brittle snaps cleanly and holds together beautifully. A blend of cinnamon, ginger, and turmeric gives every shard a subtle, earthy warmth that feels a little more interesting than your average candy-counter brittle. Many store-bought brittles and nut candies are made on shared lines with tree nuts, so making your own from scratch is the cleanest way to enjoy a treat like this with total confidence. The technique moves fast once the honey hits temperature, so having everything measured and ready before you start is the real secret to success here. Once it cools and hardens on the parchment, you just break it into rustic pieces — no two alike — and it's ready to snack on, gift, or crumble over yogurt.
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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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