Nightshade 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 at one piece. Honey and coconut oil form the caramel base, cooked all the way to the hard-crack stage so the finished candy snaps cleanly and holds together beautifully. Cinnamon, ginger, and turmeric layer in a gentle, aromatic heat that feels festive without being overpowering. For anyone navigating a nightshade-free lifestyle, candy and snack aisles can be surprisingly tricky — paprika and chili-based spices hide in a lot of packaged sweets — but every ingredient here is completely in the clear. Pumpkin seeds bring a satisfying crunch along with a mild, nutty richness that pairs brilliantly with the floral sweetness of honey. The technique is straightforward as long as you have a candy thermometer and move quickly once the seeds go in. Break it into rustic shards and keep a stash on the counter — it won't last long.
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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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