Vegan Spicy Pumpkin Seed Brittle

When you would like to have something a bit different from the usual cookies, cakes, pies, etc. consider this recipe. Adding the spice to the recipe gives it a depth of taste and a tiny zing – quite delicious!

What You Need:

¾ cup of sugar

¼ cup of corn syrup

3 Tbs. of water

3 Tbs. of coconut oil (refined)

1 cup of shelled pumpkin seeds (aka pepitas – raw or roasted both work)

¾ tsp. of baking soda

½ tsp. of salt (if the seeds are salted, skip this)

⅛ tsp. of cinnamon

⅛ tsp. of cayenne powder


Prepare a baking sheet by lining it with parchment paper and coating with nonstick spray.

In a saucepan, stir the sugar, corn syrup, and water together. Heat and stir until the sugar turns a very light golden brown color (around 300 F on a thermometer).

Add the coconut oil and the seeds. Continue cooking and stirring until golden brown – this does not take long, so keep a close watch on it.

Add the baking soda, salt (if using), cinnamon, and cayenne. The mixture will bubble and turn a different color. Stir until the mixture thickens.

Pour the brittle onto the baking sheet. Spread the brittle into an even layer with a rubber spatula.

Cool until hardened – about 1 hour. Break into pieces and store for up to one week in an airtight container.

(Note: The coconut oil seemed to come out of the mixture while hot – I poured that out and discarded. Also, once the brittle was hardened, it seemed oily. Just blot with paper towels.)

Tag us on Instagram @tuck.ins or Facebook @TuckInsFoods to show us your Vegan Spicy Pumpkin Seed Brittle and other vegan treats you are baking this Fall!
By Carol Levy

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