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
Sunflower Brittle
Sunflower Brittle
Prep Time
5 min
Cook Time
30 min
Yield
about 1-1/2 pounds
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 15x10x1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts
2 ounce-weight: 308 calories, 9g fat (1g saturated fat), 3mg cholesterol, 148mg sodium, 58g carbohydrate (47g sugars, 2g fiber), 3g protein.
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