Pregnancy Friendly Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle hits that sweet-and-savory spot in a way that feels genuinely special. Pumpkin seeds are a fantastic source of zinc and magnesium, two nutrients that matter a lot when you're growing a baby, so snacking on something this delicious while actually doing your body good feels like a win. The spice blend — cinnamon, ginger, and a whisper of turmeric — keeps things interesting without any ingredients you'd need to second-guess during pregnancy. Honey and coconut oil stand in for the corn syrup and butter you'd find in a conventional brittle, keeping the ingredient list clean and straightforward. The technique is simple as long as you have a candy thermometer and move quickly once the seeds go in — the recipe is very upfront about that, which makes it approachable even if you've never made brittle before. Once it cools and shatters into jagged, caramel-colored shards, it's the kind of treat you'll want to stash in a jar on the counter and sneak pieces from all week.
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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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