Pumpkin Seed Brittle


Every year I try to come up with a festive Halloween/Autumnal treat that has way less sugar than the giant bags of candy at every cash register in America this time of year.  Last year it was these deceptively simple Chocolate Dipped Apple Slices.  What if we didn’t give in to the candy, thus breaking down the door of what could be a holiday season gluttony freight train?  What if we could make a nice homemade treat and keep the processed crap at bay?

This recipe, like all of my Sweets recipes, uses the least amount of sugar possible to make the recipe work. But it’s still a treat, not an every day indulgence. Please use common sense when making sweets recipes. You are welcome to substitute artificial sweeteners or sugar substitutes, if that’s what you’re into. I personally prefer to rarely eat sugar, and when I do, I make recipes like this one.

Note: You can find coconut nectar in the alternative sugars section of the baking aisle.  It has a much milder sweet taste than honey or regular sugar.  You can also use honey if you don’t have access to coconut nectar.  Also note, this recipe requires that the pumpkin seeds completely cool before you peel them off and break them into pieces.

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Pumpkin Seed Brittle


  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 6 ounce bag pumpkin seeds
  • 3 tablespoons coconut nectar (or you can use honey)


  • Preheat oven to 350 degrees. Line a baking sheet with non-stick foil.
  • In a small bowl, whisk the cinnamon, salt, nutmeg, ginger, and cloves together. In a medium bowl, fold pumpkin seeds and coconut nectar until seeds are coated. Pour spices over pumpkin seeds, stirring gently to distribute spices evenly onto the coconut nectar coating.
  • Spread coated pumpkin seeds onto foil lined baking sheet, bake 15 minutes. Remove from oven and let cool completely. Peel the foil lining from the cooked pumpkin seeds and break into brittle-like pieces. Enjoy or keep stored in an airtight container for up to 7 days.
Tried this recipe?Let us know how it was!






  • Nikki Butler / Reply

    Would the instructions be the same with fresh pumpkin seeds?

    • I would clean and dry the fresh pumpkin seeds, then pre-toast them in the oven at 350 for 10-12 minutes, then proceed with the recipe.

  • I just finished making these. O my goodness… They’re DELICIOUS!!!!!

    Thanks Anna!!!

  • Laura Williams / Reply

    This recipe is so good. I hadn’t used coconut nectar before. The combination of the spices, salt, and nectar is just right. It’s not too sweet, which is perfect.
    The only issue I had was, after it was completely cooled, and I broke the pieces and put them into a container, when I went back later, it had all stuck together. I think it may be because I’m in Florida, which is a humid environment. I’ve made recipes at my vaca home in Nevada that come out differently in the dry environment.
    It’s still yummy!!

  • Jane Ward / Reply

    Do you have a photo of the finished brittle?

    • That is the photo of the finished brittle. The sticky part is below the pumpkin seeds, holding them in place.

  • This was an unexpected hit at Thanksgiving this year. First time using coconut nectar, it totally worked and satisfied any desire to drift towards the sweets on the counter, and, super quick to prep too! Great flavor and texture, could use a little salt, but I used unsalted seeds.

  • Hey, clarify please — Does the recipe call for one 6-oz bag of pumpkin seeds? Or a 16 oz bag of pumpkin seeds … (I’m guessing the latter.)

  • Anne King / Reply

    Can you use a silicone baking mat on a cookie sheet in place of the aluminum foil?

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