Have you had enough pumpkin stuff yet? ME NEITHER. I could eat and drink pumpkin flavoured goodies from September 1-December 1 (because December is peppermint and gingerbread season!). This easy, healthy candy is sooo good and perfect as a fall treat. The best part is, it contains real ingredients so you can feel good about snacking on it.
The recipe comes from Delicious Obsessions, and is modified slightly to fit my tastes.
- 2 cups hulled pumpkin or sunflower seeds (I used raw pumpkin seeds)
- ¾ cup butter
- 1¼ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Combine everything except the seeds in a large, deep frying pan and melt on medium heat.
- When the mixture bubbles, add the seeds and stir to coat (be careful not to splatter!).
- Lower the heat to low and let the mixture continue to bubble; stir frequently as it can easily burn.
- Stir for about 10 minutes until mixture has reduced and thickened.
- Remove from heat while you prepare pan.
- Line a large cookie sheet with parchment paper and pour mixture in an even and thin layer (the thinner the layer, the more brittle the final product will be. You can pour it on thicker for a chewier texture).
- Let the brittle cool for 20 minutes, then refrigerate to continue the cooling.
- To serve, break or cut the brittle into pieces.
See? SO EASY. The seeds give it a nice texture, the honey sweetens naturally and the spices make it perfect. Now, I’m not saying this brittle is healthy enough to be consumed in large amounts daily, but it is healthy enough to be a nice snack. And it’s a lot better for you than pumpkin spice flavoured treats you can buy.
Here is a shot of the pan I used to combine everything. As you can see, the sides are very tall which ensures nothing will bubble over.
Seriously, this stuff is so good! I don’t even like honey, or seeds to be honest…but combined in a candy makes them so much better. We have also used maple syrup in place of honey, which tastes equally amazing.
Would you try this brittle? Are there any other nuts or seeds you recommend for this recipe?