Sunflower Brittle Recipe
- 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
- 1. 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.
- 2. 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.
2 ounce-weight: 308 calories, 9g fat (1g saturated fat), 3mg cholesterol, 148mg sodium, 58g carbohydrate (47g sugars, 2g fiber), 3g protein.
Reviews for Sunflower Brittle
"This was so easy, even for a rookie like me, and the taste is great. Thanks for sharing."
"Carol it's best to buy sunflower seeds already hulled, makes life much easier. You can find them in the nut isle of your local grocery store."
"Question: How do you hull your sunflowers? Do you soak hem and then roast the seeds? Could probably do pumpkin seeds the same way. I like when brittle is thin and not teeth breaking but brunches easily."
"I do not care for peanut brittle but the sunflower brittle is fantastic! This recipe is very good!!"