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
Beverly says
Am I missing something? The ingredients list maple syrup, but the method says to mix with honey? I can’t see honey anywhere here.
Nicole says
Do you have any storage suggestions? I would like to make some to have on hand?
Aimee says
Hi Nicole, if I remember correctly these don’t store too well as they begin to go soft. Perhaps you could try heating the clusters some more on a low heat in the oven, to “dry” them out.
Angela says
How do you get it to stick together? To form a cluster?
Jill B says
Just made these for our 8hr road trip tomorrow with my husband and 2 smalls. oh i can see these going very quick. They are so good. I used a bit of water on my hands (cold) to press them together as they kept sticking. Also i read the recipe wrong and made a batch 4 times bigger then stated ( baby brain is my excuse) NOW i am glad i did!
Vicky says
Absolutely love this recipe and just shared it on my blog in a Friday Foodie Fave post where I share my favorite recipes finds from around the web.
Keri says
Am I missing something? How does 1/2 cup of pumpkin seeds make 30 servings?
Aimee says
Hi Keri :-) 30 servings = 30 clutsers. It’s just an approximation of how many it will make. On average, about 250 pumpkin seeds make up 1/2 cup, so 250 seeds / 30 clusters = 8 seeds per clusters. Assuming you had exactly 250 seeds! Of course, the cluster sizes vary and so do the amount of seeds so it could be from 20-40. I happened to have about 30 from my batch. Hope that helps, sorry for the probably over-complicated answer… Anyway, if you try them let me know how you get on (and how many you end up with!)
Keri says
Thanks Aimee for your quick response! I used a tbsp to portion them out and I got 5 clusters. Maybe my seeds are bigger? They are tasty and I will be making them again!
Aimee says
That’s great to hear! I am surprised you only got 5 though, I will have to make them again soon and see how many I get this time… I’ll make any amendments if needed :-) Thanks Keri!