Walnut Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this seed brittle is the kind of snack that disappears faster than you'd expect. Pumpkin seeds get coated in a honey and coconut oil caramel spiked with cinnamon, ginger, and a hint of turmeric, then spread thin and left to harden into satisfying, shatteringly crisp pieces. Many store-bought brittles and nut candies are made on shared equipment with walnuts and other tree nuts, so making your own is the smartest way to keep things safe without sacrificing any of the indulgence. The technique here is straightforward — you're essentially making a simple hard-crack caramel — but having your ingredients measured and ready before the honey hits the pan makes all the difference. Once it cools and you break it into jagged shards, it's impossible not to sneak a piece straight off the baking sheet. Tuck it into a jar for gifting, crumble it over yogurt, or just enjoy it as-is — it holds up beautifully at room temperature.
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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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