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Pumpkin Seed Brittle

Ingredients
  

  • 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)

Instructions
 

  • 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.
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