Peanut Free Pumpkin Seed Brittle with Honey & Cinnamon
Brittle is one of those candies that looks impressive but comes together with just a handful of pantry staples — and this version swaps out the usual peanuts entirely for toasty, nutty pepitas. The honey and coconut oil base gets cooked to the hard-crack stage, giving you that satisfying snap when you break it apart. Warm spices like cinnamon, ginger, and turmeric make every piece feel a little more interesting than your average candy-dish brittle. Because the ingredient list is short and straightforward, there's no guesswork about hidden nut oils or cross-contact risks that can come with store-bought confections. The key is having everything measured and ready before the honey mixture hits temperature — it moves fast once it gets going, and the recipe is upfront about that. Once it cools and hardens on the parchment, you just break it into rustic shards and you're done. It's the kind of treat that disappears quickly at a party, and nobody will miss the peanuts for a second.
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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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