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Sunflower Brittle
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2 Cups Sugar
1 Cup White Syrup
2 Cups Raw Sunflower Kernels
2 Tbsp Butter
2 tsp Baking Soda
1 tsp Vanilla Extract
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You will need a candy thermometer for this.
Melt butter and add vanilla to it. Set aside.
Bring one-half cup of water to a boil. Then add 2 cups of sugar and 1 cup of white syrup. Stir until dissolved. Place thermometer on pan with bulb about one-quarter inch off bottom. Boil the mixture until temperature reaches 240 degrees Fahrenheit.
Now add 2 cups of raw sunflower kernels and cook on moderately high heat until the temperature reaches 295 degrees Fahrenheit on the thermometer.
Remove from flame and add the 2 Tbsp melted butter and 1 tsp Vanilla extract mixture. Stir quickly, and then add 2 tsp baking soda. Stir quickly and thoroughly.
Quickly spread brittle onto 2 large cookie sheets that have been heated to about 200 degrees Fahrenheit and well buttered.
Place immediately into a very cold place. Let cool thoroughly and then break into pieces.
Brittle is best when made in the cold, cold winter and in a dry climate. |
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| Approximately 1 pound |
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