Shellfish 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. Honey and coconut oil form the base of the candy, cooked all the way to the hard-crack stage so the finished brittle snaps cleanly and holds together beautifully. A blend of cinnamon, ginger, and turmeric gives every shard a subtle, earthy warmth that feels a little more interesting than your average candy-dish brittle. The whole thing comes together in a single saucepan, which means cleanup is minimal and the process is surprisingly approachable as long as you have a candy thermometer handy. Because every ingredient here is a straightforward pantry staple — seeds, honey, spices — there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings. Once it cools and hardens on the parchment, you just break it into rustic shards and it's ready to snack on, gift, or crumble over yogurt and salads.
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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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