Wheat Free Pumpkin Seed Brittle with Honey & Cinnamon
Crunchy, golden, and warmly spiced, this pumpkin seed brittle is the kind of treat that disappears fast once it hits the counter. Honey and coconut oil form the base of the candy, so there's no flour, no grain, and nothing that could sneak wheat into the mix — just naturally simple ingredients that happen to come together beautifully. The combination of cinnamon, ginger, and turmeric gives each shard a deep, almost exotic warmth that makes it feel far more sophisticated than the short ingredient list suggests. Reaching the hard-crack stage is the key technical moment here, and a candy thermometer takes all the guesswork out of it so you get a proper snap every time. Once it cools and you break it into jagged pieces, it's equally at home on a cheese board, tucked into a gift bag, or eaten straight off the parchment. The whole process moves quickly, so having everything measured and ready before you start is the one step you really don't want to skip.
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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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