I’m so happy October is here, Autumn is in full swing! And here is my new favourite seasonal snack: little clusters of pumpkin seeds with a vanilla & honey coating.
I wasn’t sure whether to call these “Pumpkin Seed Clusters” or “Autumn Brittle Bites” What do you think?
I don’t think they’re hard enough to be called brittle (and you gotta be hard and tough if you wanna be in the brittle gang) but they are very crunchy and sort of remind me of Clusters cereal.
I love their amazing autumnal colours and eating them reminds me of toffee popcorn… (except these are better and healthier too!)
The clusters are so delicious munchy and sweet and make a great snack or topping for a breakfast cereal.
These are best eaten on the day they are made. I found the (few) leftover ones I had the day after were quite soft, but still tasty!
Just to warn you, once you make these… it’s hard to stop eating them.
📖 Recipe
Vanilla Pumpkin Seed Clusters
A moreish but healthy snack made with pumpkin seeds
Ingredients
- 115 g ½ cup pumpkin seeds
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 2 tsp coconut sugar
- Water, boiled
Instructions
- Preheat oven to 150c.
- In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
- Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
- Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it's all used up and cook for 15-20 minutes until most of the seeds have browned (but don't let them burn!)
- Take out of the oven and leave to cool for a few minutes. Once they've cooled a little (but are still warm) you can press the clusters together to make sure they don't fall apart. They will dry quickly.
- Once they're cooled and dried, they're ready to eat! Enjoy on their own or served on top of your cereal.
Nutrition Information
Yield 30Amount Per Serving Calories 25Carbohydrates 1gProtein 1g
Mary says
Love the looks of this! Yum! Wondering what the heck coconut sugar is? And, these are pepitas, correct? The inside seed. I can buy them bulk, salted and unsalted. Thinking salted would be best. Thoughts?
Thanks so much! Love your beautiful pics, too!
Aimee says
Thanks Mary! Coconut sugar is sometimes also known as palm sugar – it can be found in most health food stores or some asian supermarkets. It’s a healthy sugar with a caramel taste but if you can’t get hold of it – brown sugar will work just fine :-)
These are seeds from a pumpkin and they must be raw and unsalted for this recipe to work. Hope that helps!
Kristi @ Inspiration Kitchen says
I am not sure how I missed these, but they look completely amazing and addictive! I can imagine making a batch and then eating ALL of them! Great recipe!
Aimee says
Thanks Kristi! They are super addictive but you don’t feel bad about gorging on them because they are pretty healthy ;-)
Betsy Thiede says
Oh, sorry, I saw at the top, it says 30.. So sorry..
Aimee says
No problem! :-)
Betsy Thiede says
Wondering how many clusters it makes? As it says 1 g carb per cluster..
Denise says
What can I use in place of coconut sugar???
Would love to make these!
Thanks A Bunch!
Aimee says
Hi Denise :-) You could use brown sugar or really any sugar of your choice! I just chose coconut sugar because it’s a slightly healthier option with a caramel taste.