Pistachio 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 form the caramel base, cooked all the way to the hard-crack stage so the finished brittle snaps cleanly and holds together beautifully. Raw pumpkin seeds bring a satisfying nuttiness and a subtle earthiness that pairs brilliantly with cinnamon, ginger, and a whisper of turmeric — a spice combination that feels festive without being fussy. Store-bought brittles and nut candies are notorious for shared-facility warnings, so making your own from scratch means you know exactly what went into every piece. The whole process comes together in one saucepan, and the hardest part is honestly just waiting the twenty minutes for it to cool before breaking it apart. Wrap pieces in parchment and tuck them into a tin for gifting, or keep a stash on the counter for snacking — either way, it disappears fast.
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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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