Mustard 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 impossible to stop at just one piece. Honey and coconut oil form the base of the candy, cooked all the way to the hard-crack stage so you get that satisfying snap when you break it apart. The pepitas toast right in the hot mixture, picking up layers of cinnamon, ginger, and a whisper of turmeric that make the whole thing taste far more complex than the ingredient list suggests. For anyone navigating a mustard allergy or sensitivity, store-bought snack mixes and candied seeds can be a minefield of unexpected spice blends — making something from scratch like this puts you fully in control of every single ingredient. The process 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 shards and it's ready to snack on, crumble over yogurt, or wrap up as a genuinely impressive homemade gift.
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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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