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Sunflower Brittle Recipe

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My mother made this candy for years using several kinds of nuts. Then I was married and my husband raised sunflowers, so it seemed natural to use those. People always comment on the unique delicious taste.—Trish Gehlhar, Ypsilanti, North Dakota

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Sunflower Brittle Recipe

Prep: 5 min. Cook: 30 min. + cooling

Yield: 12 Servings

5 30 35

Ingredients

2 cups sugar
1 cup light corn syrup
1/2 cup water
1-1/2 cups raw or roasted sunflower kernels
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions

Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermometer reads 260° (hard-ball stage). Stir in sunflower kernels and butter. Cook on medium to 300° (hard-crack stage). Remove from the heat; vigorously stir in vanilla and baking soda.
Pour into a buttered 15-in. x 10-in. x 1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers. Yield: about 1-1/2 pounds.

Quicker: Microwave Walnut Brittle

Nutritional Facts 1 serving (2 ounces) equals 308 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 148 mg sodium, 58 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Sunflower Brittle in Taste of Home December/January 1997, p44

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