Recipe for cooking sunflower brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Sunflower Brittle

2 c. sugar
1 c. light corn syrup
1/2 c. water
1 1/2 c. raw sunflower seeds, roasted
1 Tbsp. butter or butter replacement
1 tsp. vanilla extract or flavoring
1 tsp. baking soda

Butter a 15 x 10 x 1-in. baking pan.

Butter the sides of a lrg. heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over med.-low heat until a candy thermometer reads 260 degrees F (hardball stage). Stir in sunflower seeds and butter. Cook over med. heat to 300 degrees F (hard-crack stage).

Remove from the heat; vigorously stir in vanilla extract or flavoring and baking soda. Pour into a buttered 15 x 10 x 1-in. baking pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with wax paper between layers.