Yeast 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 — no corn syrup, no refined sugar, and absolutely nothing fermented or leavened in sight, making it a genuinely satisfying option when you're navigating a yeast-free lifestyle. The combination of cinnamon, ginger, and turmeric gives each shard a subtle warmth that feels almost festive, while the pepitas add a satisfying snap and a boost of plant-based protein. Reaching the hard-crack stage at 300°F is the key technical step here, so a candy thermometer is your best friend — once the honey starts climbing past 280°F, things move fast and you want to be ready. The whole process is surprisingly straightforward, and the payoff is a glossy, shatteringly crisp brittle that looks far more impressive than the effort involved. Break it into rustic pieces and pile them on a board for snacking, or tuck a few into a small bag as a homemade gift that nobody will turn down.
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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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