Sunflower Brittle
.jpg)
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 Dakota12 ServingsPrep: 5 min. Cook: 30 min. + cooling
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.
Nutrition 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.