Sunflower Seed Brittle Recipes

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° (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:

• 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:

• 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.