Rice Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle hits that perfect sweet-salty note that makes it impossible to stop at just one piece. The combination of honey, cinnamon, ginger, and turmeric gives it a depth of flavor that feels almost exotic, while the coconut oil keeps the whole thing naturally free of grains and fillers. Brittle can feel intimidating, but the process here is straightforward — you're essentially cooking honey and coconut oil to the hard-crack stage, then folding in the pepitas and spreading it thin before it sets. The candy thermometer does the heavy lifting, so there's no guesswork involved. Once it cools and shatters into jagged, caramel-colored shards, it looks genuinely impressive on a snack board or tucked into a little bag as a homemade gift. Store-bought brittle often contains corn syrup, rice-based coatings, or mystery additives, so making your own means you know exactly what's in every bite. It's a satisfying, crunchy treat that comes together with pantry staples and a single saucepan.
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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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