Vegetarian Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and laced with warm spice, this seed brittle is the kind of treat that disappears from the counter faster than you'd expect. Honey and coconut oil come together as the base, hitting the hard-crack stage before the pepitas, cinnamon, ginger, and turmeric get folded in for a deeply aromatic finish. The result is a thin, shatteringly crisp candy with a subtle earthiness from the pumpkin seeds and just enough heat from the spices to keep things interesting. Because every ingredient here is plant-based, there's no need to scan labels for hidden gelatin or other animal-derived additives that sneak into store-bought brittles. A candy thermometer does the heavy lifting — once you nail that 300°F mark, the rest is just a quick stir and a pour onto parchment. It's equally at home on a cheese board, crumbled over yogurt, or eaten straight off the baking sheet in satisfying shards. Make a batch on the weekend and you'll be finding excuses to snack on it all week long.
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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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