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