Paleo Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and laced with warm spice, this seed brittle is the kind of treat that disappears fast once it hits the counter. Raw pumpkin seeds get coated in a honey and coconut oil caramel spiked with cinnamon, ginger, and turmeric, then cooled into satisfying, snappable shards. Most store-bought brittles rely on refined sugar, corn syrup, or butter, which puts them firmly off the table — here, honey does all the heavy lifting as both sweetener and binding agent, keeping everything grain-free and dairy-free without any compromise on texture. The hard-crack stage is the key: cooking the honey mixture to 300°F gives you that signature brittle snap rather than a sticky, chewy mess. A candy thermometer takes the guesswork out of it, and the whole process moves quickly once you're up to temperature, so having your seeds and spices measured and ready before you start is genuinely important. Break it into rustic pieces and keep a stash on hand for snacking, topping salads, or gifting — it holds up beautifully at room temperature.
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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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