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Sunflower Brittle

 Sunflower Brittle
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
12 ServingsPrep: 5 min. Cook: 30 min. + cooling


  • 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 McCormick® Pure 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.
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.