Pecan 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 leans into warm spice in the best possible way. Raw pumpkin seeds stand in as the star here, delivering a satisfying crunch and a subtly nutty flavor that pairs beautifully with honey, cinnamon, ginger, and a hint of turmeric. The whole thing is cooked to the hard-crack stage, so you get that classic glassy snap when you break it apart. Because the recipe relies entirely on pepitas and spices, there's no need to scrutinize labels or worry about cross-contact from tree nuts — every ingredient is straightforward and easy to verify. Coconut oil keeps the base smooth and helps the brittle release cleanly from the parchment once it cools. The result is a golden, jewel-like candy that's equally at home on a holiday snack board or tucked into a little bag as a homemade gift. Just be ready to move fast once that honey hits temperature — this one rewards a little prep work upfront.
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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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