Mushroom Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of snack that disappears faster than you expect. Honey and coconut oil form the base of the caramel, cooked to the hard-crack stage so every piece shatters satisfyingly when you break it apart. Cinnamon, ginger, and turmeric give it a gently exotic warmth that makes it feel far more special than the short ingredient list suggests. For anyone navigating a mushroom-free lifestyle, this recipe is a completely clean win — every ingredient is straightforward, plant-based, and easy to verify at a glance. There are no hidden sauces, broths, or umami boosters that sometimes sneak fungi derivatives into otherwise simple recipes. The whole process comes together on a single baking sheet, and the hardest part is honestly just waiting the 20 minutes for it to set before you start breaking off pieces. Wrap some up in parchment for gifting, or keep a stash on the counter for an afternoon snack that actually delivers on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!