Seed Oil Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and laced with warm spice, this pumpkin seed brittle hits that perfect sweet-salty note that makes it nearly impossible to stop at one piece. Coconut oil stands in as the fat here, keeping the recipe completely free of industrially processed seed and vegetable oils without sacrificing any of the glossy, snappy texture you expect from a good brittle. Honey does double duty as both sweetener and the sugar base that gets cooked to the hard-crack stage, giving you that satisfying shatter when you break it apart. Cinnamon, ginger, and turmeric layer in a subtle warmth that makes this feel a little more interesting than your average candy. The whole process moves fast once the honey hits temperature, so having everything measured and ready before you start is the real secret to pulling it off cleanly. Once it cools and hardens, you can break it into rustic shards and pile them on a cheese board, tuck them into a snack bag, or just eat them straight off the parchment — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!