Pork Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and laced with warm spice, this seed brittle is the kind of snack that disappears faster than you'd expect. Honey and coconut oil form the base of the caramel, cooked all the way to the hard-crack stage so the finished brittle has that satisfying snap when you break it apart. Cinnamon, ginger, and a whisper of turmeric give every piece a gently exotic warmth that pairs beautifully with the nutty, toasted flavor of the pepitas. The whole thing is naturally free of any pork-derived ingredients — no gelatin, no lard, nothing hidden — just pantry staples you can feel confident about. It does move fast once the honey hits temperature, so having everything measured and your baking sheet ready before you start is the real key to success. Once it cools and hardens, break it into rustic shards and pile them on a cheese board, tuck them into a gift bag, or just eat them straight off the pan.
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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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