Crunchy Sunflower Seed Brittle
This easy homemade brittle combines sunflower seeds with a golden caramel for a sweet, crunchy treat.
- Prep10 min
- Cook10 min
- Total30 min
- DifficultyEasy
- Servings8
This sunflower seed brittle is perfect for snacking or as a crunchy topping for cheese boards. The caramel is cooked to a deep golden color, then mixed with seeds and spread thin.
Once cooled, it shatters into beautiful, irregular pieces. It keeps well in an airtight container for up to a week.
Ingredients
Servings
Converted amounts are rounded.
Method
- Line a large rimmed baking sheet with parchment paper and lightly grease the paper with oil.
- In a medium saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat.
- Boil without stirring until the mixture turns golden and reaches 320°F on a candy thermometer, about 10 minutes.
- Remove the saucepan from the heat. Stir in the butter, salt, and baking soda until well combined. The mixture will foam up.
- Add the sunflower seeds and stir quickly to coat them evenly with the caramel.
- Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer using a spatula or the back of a spoon.
- Let the brittle cool completely at room temperature, about 20 minutes.
- Once firm, break the brittle into irregular pieces.
💡 Tips
- For best results, use a candy thermometer to ensure the caramel reaches the correct temperature.
- Work quickly when spreading the brittle, as the caramel sets fast.
- Store in an airtight container at room temperature for up to 1 week.
Inspired by a recipe from Food & Wine