Kansas Sunflower Seed Brittle
A crunchy caramelized sugar brittle studded with roasted sunflower seeds.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy saucepan
- •Candy thermometer
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9
- carbs
- 26
- protein
- 4
- calories
- 190
Instructions
- 1
Line a sheet pan with parchment paper.
- 2
Mix the sugar, corn syrup, and water in a heavy saucepan over medium heat on the stovetop.
- 3
Cook and stir occasionally. Heat until the mixture reaches 300°F on a candy thermometer.
- 4
Take the pan off the burner. Quickly stir in the sunflower seeds, butter, and salt.
- 5
Add the baking soda and stir fast. The mixture will bubble and foam up.
- 6
Pour right away onto the prepared sheet pan. Spread it out thin.
- 7
Let it cool completely at room temperature, about 30 minutes.
- 8
Break the brittle into pieces and serve.
Chef's tips
Work fast once you add the baking soda because the candy sets quickly. Use a candy thermometer so you know the sugar gets hot enough.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Not heating the sugar enough, leaving the brittle chewy instead of crisp
- •Spreading the candy too thick, which makes it hard to break and bite
Serving suggestions
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