Sunflower Seed Brittle Recipes

Steps:

• 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.

Steps:

• Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
• Line a baking sheet with parchment.
• Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
• Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
• Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Steps:

• Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool.
• Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine.
• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds.
• Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week.

Steps:

• In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.
• Keep warm in warm oven.
• Grease a large jelly roll pan with pam or other shortening.
• In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.
• Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.
• Stir in baking soda and lemon extract. Beat it in thoroughly.
• Take warmed sunflower seeds out of oven and fold into sugar mixture.
• Spray large flat bottomed spoon with Pam.
• Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.
• Cool.
• Crack into 4 inch pieces.
• Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.

Steps:

• 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 degrees (hard-ball stage).
• Stir in sunflower seeds and butter. Cook on medium to 300 degree (hard-crack stage).
• Remove from the heat; vigorously stir in vanilla and baking soda.
• Pour into a buttered 15x10x1" baking pan; spread evenly to fill pan. Cool completely.
• Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.

Steps:

• Butter a large baking sheet; set aside.
• Melt butter in small saucepan.
• Add seeds and salt and mix well.
• Keep warm.
• Melt sugar in heavy skillet over medium heat, stirring constantly.
• When sugar is golden brown, quickly stir in warm seeds.
• Pour out onto baking sheet and spread with wooden spoon or spatula into 10" square.
• Let cool until firm.
• Break into pieces and store in air-tight container in a cool, dry place.

Steps:

• Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.
• Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.

Steps:

• Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
• Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.