Pescatarian Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of snack that disappears faster than you'd expect. Honey and coconut oil come together as the base, hitting the hard-crack stage before getting tossed with pepitas and a fragrant blend of cinnamon, ginger, and turmeric. The result is a deeply caramelized, shatteringly crisp candy with a subtle earthiness that feels far more sophisticated than the short ingredient list suggests. It's naturally free of meat and fish while still delivering real protein and satisfying crunch from the pumpkin seeds — no compromises needed. The whole process moves quickly once the honey mixture gets going, so having everything measured and ready before you start is the key to nailing it. Once it cools and hardens, you just break it into rustic shards and you're done. Equally at home on a cheese board, tucked into a gift bag, or eaten straight off the parchment, this brittle is one of those recipes you'll find yourself making on repeat.
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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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