Tasty Tuesday: Sunflower Brittle

It’s all things sunflowers this week! Yesterday, I shared the details of my new sunflower wreath – check that out here. Sunflowers just say fall to me, and sunflower brittle is the perfect fall treat! And, this brittle is incredibly easy – start to finish it took me about 40 minutes.

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First up, I gathered my ingredients. Here’s what I used for one pan of brittle…

  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups salted dry roasted shelled sunflower seeds
  • 2 cups sugar

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Then, it was time to get to work. First I generously buttered a large baking sheet and set aside.

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Then, in a 2 quart saucepan, I melted the butter on low heat; added salt, cinnamon, vanilla and sunflower seeds and stirred to evenly coat seeds with butter mixture. I put the stove on the lowest setting, to keep the mixture warm, stirring occasionally so that all of the seeds remained warm but didn’t burn to the bottom of the pan.

In a large, heavy skillet, I poured in the sugar, then set the skillet on the stove over medium heat. As I was stirring the sugar constantly, the sugar melted and formed clumps. Slowly, the clumps melted and became a smooth, amber brown syrup.

As soon as all clumps melted into the syrup (about 10-15 minutes), I added the warm nut mixture and stirred to combine. I was sure to work quickly so the mixture didn’t burn. Immediately, I poured the mixture onto the baking sheet, using a spatula to quickly spread the mixture into a thin, even layer.

I let it cool completely, then broke it into pieces and put it in airtight containers.

The brittle is so yummy, and will be the perfect snack and gift to give throughout the fall season. I put the recipe instructions below for easy copying, so be sure to check it out so you can make your own brittle!

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Party on!
JW
Here’s the directions with no pictures, for easy copying!
Ingredients
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups salted dry roasted shelled sunflower seeds
  • 2 cups sugar
Directions

Generously butter a large baking sheet and set aside.

In a 2 quart saucepan, melt butter on low heat; add salt, cinnamon, vanilla and sunflower seeds and stir to evenly coat seeds with butter mixture. Keep stove on the lowest setting, stirring occasionally so that all of the seeds remain warm but don’t burn on bottom of pan.

Add sugar to heavy, large skillet over medium heat. Stir the sugar constantly, and as you stir, you will see the sugar melt and form clumps. Slowly, the clumps will melt and stir into a smooth, amber brown syrup.

As soon as all clumps melt into the syrup (about 10-15 minutes), add the warm nut mixture and stir to combine. Work quickly so mixture doesn’t burn. Immediately, pour onto prepared baking sheet. Use a spatula to quickly spread the mixture into a thin, even layer.

Let cool completely, then break into pieces and store in airtight container. Enjoy!

 

3 thoughts on “Tasty Tuesday: Sunflower Brittle

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