Soy 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 — no corn syrup, no butter, and absolutely nothing derived from soy — so what you get is a clean, naturally sweetened treat with real ingredient integrity. The cinnamon, ginger, and turmeric give it a subtle warmth that feels almost autumnal, while the pepitas add a satisfying snap and a boost of plant-based protein in every bite. Reaching the hard-crack stage is the key technical step here, and a candy thermometer takes all the guesswork out of it so you're not left with sticky, chewy results. Once it cools and shatters into jagged shards, it's the kind of snack you'll want to tuck into a jar on the counter — or wrap up as a gift before you eat it all yourself. It comes together with pantry staples and a single saucepan, making it one of those recipes that looks far more impressive than the effort required.
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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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