Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD) | Main | Marble Layer Cake with Chocolate Fudge Frosting and Strawberry Jam (grain-free, gluten-free, dairy-free) »

Coconut Curry Pepita Brittle (gluten-free, vegan, cane sugar-free)

curry coconut pepita brittle

Over the weekend, we had our seventh gathering of the MPLS Food Swappers. The MPLS Swappers is just one of the food swapping groups that has popped up around the world in the last year. I started the group after being inspired by the lovely Kate Payne and her swaps in Brooklyn, NY and Austin, TX. Since then, swaps have have popped up all over the place, and it's a huge trend in the local foods scene. So far we're the only one in the Twin Cities area (and I think all of Minnesota) and we've gotten a lot of local press. I guess you could say that we really love publicity.  

My inconsistent and transitional housing situation lately has not made it easy to keep up with canning, so I'm feeling a little possessive of my preserved food. I was left scrambling to come up with what I would bring to swap. Instead of bringing something from my larder, I whipped up a tasty batch of this Coconut Curry Pepita Brittle using ingredients I had on hand. I was inspired by a recipe in an old issue of Martha Stewart Living which featured a recipe for Coconut Curry Cashews. While it looked great, I wanted something a little different but with the same flavor profile and made without cane sugar. So, I set forth on a kitchen experiment!

It was a total victory, a delightful combination of sweet-salty-spicy-crunchy that always wins me over. And it was a total hit at the swap. In exchange for bags of my lovingly prepared pepitas, I received frozen crappie filets, delicata squash, homegrown horseradish, red pepper jam, pickled garlic, homebrew beer (a great gift for my dad!), roasted pepita-chickpea mix, lemon-herb butter, and a gorgeous bunch of homegrown kale.  I love my swappers.

To learn more about how our food swap works, check out the MPLS Swapper blog. And in the meantime, enjoy some brittle. Happy Thursday!

bags of Coconut Curry Pepita Brittle awaiting bids at the MPLS Swappers food swapwhat I got in exchange for my bags of Coconut Curry Pepita Brittle - score!!!

Coconut Curry Pepita Brittle

yield 6 cups

This makes a very large batch, big enough for a party or perfect for gift giving. Feel free to cut this recipe in half or thirds if you want to make a smaller batch. The spice from the curry powder is tempered by the sweetness of the maple syrup and coconut. And the saltiness combines the holy trinity of flavors to keep you going back for handful after handful. Keeps for two weeks at room temperature, but I promise you, it won't last that long. 

  • 1 cup real maple syrup
  • 6 tablespoons coconut oil
  • 3 tablespoons curry powder (mild or hot, the choice is up to you)
  • 1 tablespoon unrefined salt
  • 6 cups raw unsalted pepitas (pumpkin seeds)
  • 1 1/2 cups finely shredded coconut

Heat oven to 350º F and line two cookie sheets with parchment paper. Set aside.

Place curry powder in a small saucepan and heat over low flame until it is lightly toasted and fragrant. Be careful not to let it burn! Then add maple syrup, coconut oil, and salt, whisk to combine and bring to a boil. Reduce to a simmer and cook for 1-2 minutes, stirring constantly, then remove from heat. 

Meaure pepitas into a large bowl, then pour maple mixture over them, stirring to mix. Divide pumpkin seeds evenly between two parchment-lined cookie sheets, spreading coated seeds evenly over the surface in a thin layer. Place in oven and bake for 15-20 minutes, stirring every 7 minutes and rotating between oven racks. Remove from oven, divide coconut evenly between the trays and stir into mixture, then bake for another 15-20 minutes, stirring every 7 minutes and rotating between oven racks, until seeds are golden. I know, I know, it's a lot of stirring and rotating, but you don't want burned seeds and coconut. Then remove from oven.

Place baking sheets on wire cooling racks and let cool completely. The seed mixture will harden as it cools. Areas of the brittle will be very crisp, while other areas will be a little chewy and caramel-like. That's okay! 

Break cool brittle into chunks. Serve immediately or store in an air-tight container and consume within 2 weeks. 



This recipe is linked to Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free. Check it out for tons of great recipes!

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (9)

This looks wonderful, Kim! I can't wait to try it!

October 13, 2011 | Unregistered CommenterMegan

I have to say, I've never really been drawn to a nut brittle recipe, as much as I am this one! What a great and interesting flavor combination you've given it.

October 13, 2011 | Unregistered CommenterCara

Ooooh, that looks good. Definitely adding this one to my Must-Make list :)

Amazing! I love the flavour combos here. Maple, curry and coconut?! very interesting...

I just found your blog and it is AMAZING. WOW! I am so happy to have found you and your beautiful photos and delicious recipes. This just made my weekend!
I am so excited to read more.

October 15, 2011 | Unregistered CommenterThe Healthy Apple

This looks so yummy. Your site is one of my favourites :). Think I am going to try dehydrating this instead just to see how it turns out. I don't have maple so I might try replacing it with raw honey. :)

October 20, 2011 | Unregistered CommenterArlene

@the Healthy Apple - thanks so much for your kind words! You just made my week! I hope you continue to enjoy everything you find here. xo-Kim

@Ariene - thank you so much! I'm glad you love the blog :) Great idea for dehydrating. I would suggest reducing the amount of maple or honey - the sweetener reduces when baked, but I don't know if it would reduce as much with dehydrating since the temp isn't as high (although, it would suck out moisture). I just don't want you to end up with a soupy, sticky mess. I would suggest reducing to 1/2 cup or 3/4 cup if trying in the dehydrator. Let me know how it goes!

October 20, 2011 | Registered CommenterKim

This pepita brittle sounds so delicious. Thank you for sharing it !

October 31, 2011 | Unregistered Commentercelia

Wow-- my sister makes something similar with cashews, but using pepitas is genius! And perfect for fall =) I just made a batch and can't stop eating it.... the combo of maple, curry, coconut and salty, crunchy pepitas is absolutely perfect. Thanks for the recipe!!
Also this is my first time on your blog and I will most certainly be back for more =)

November 1, 2011 | Unregistered CommenterMicha
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo