First Prize Sunflower Brittle
Discover the perfect balance of sweet, salty, and nutty with this First Prize Sunflower Brittle recipe—a delightful twist on a classic treat! Made with roasted and salted sunflower seeds, this irresistible confection combines caramelized sugar, buttery richness, and a hint of vanilla for depth of flavor. The addition of baking soda creates a light, airy crunch that melts in your mouth, while the hard crack stage cooking technique ensures that signature brittle texture. Quick to prepare in under 30 minutes, this homemade candy makes an impressive gift, snack, or dessert. Serve it as a standout centerpiece at parties or keep a jar handy for an indulgent treat whenever the craving strikes! Perfect for lovers of sunflower seeds and caramel alike, this easy brittle recipe will have everyone coming back for more.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 ml Light corn syrup
- 60 ml Water
- 30 grams Unsalted butter
- 150 grams Roasted and salted sunflower seeds
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease it with cooking spray or a thin layer of butter to prevent sticking.
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Mix together gently to combine before heating over medium heat.
Stir the mixture occasionally until the sugar fully dissolves. Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom.
Increase the heat to medium-high and bring the mixture to a boil without stirring. Allow it to cook until the temperature reaches 150°C (300°F) – the hard crack stage. This should take about 10-15 minutes. Watch closely to prevent burning.
Once it reaches the correct temperature, remove the saucepan from the heat immediately. Working quickly, stir in the butter, roasted and salted sunflower seeds, baking soda, and vanilla extract. The mixture will bubble up slightly – stir until evenly combined.
Carefully pour the hot brittle mixture onto the prepared baking sheet. Use a heatproof spatula or back of a spoon to spread it into an even layer, working quickly before it hardens.
Allow the brittle to cool completely at room temperature, about 20-30 minutes, until it firms up and hardens.
Once cooled, break the brittle into bite-sized pieces using your hands or a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 296.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
