Nutmeg Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that perfect sweet-salty note that makes it impossible to stop at just one piece. Honey and coconut oil come together as the base, cooked to the hard-crack stage so the finished candy snaps cleanly and holds its shape beautifully. Cinnamon, ginger, and turmeric give it a layered, almost exotic warmth — and because the spice blend is carefully chosen, there's no nutmeg hiding anywhere in the mix. That matters more than you'd think, since so many spiced sweets and holiday confections lean on nutmeg as a default, making them off-limits without a second thought. Here, every ingredient earns its place, and the result is a brittle that tastes intentional rather than like something was left out. A candy thermometer does the heavy lifting, so even if you've never made brittle before, the process is straightforward and genuinely satisfying. Break it into jagged pieces and pile them on a board — it disappears fast at gatherings, and nobody needs to know how simple it was to make.
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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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