Clear Sunflower Brittle
Yield 1.25 pounds
This recipe makes a tender clear brittle. For a porous brittle, combine ¼ teaspoon cream of tartar with the sugar, and sprinkle ½ teaspoon of soda all over the hot syrup just before pouring.
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 2 cups raw shelled sunflower seeds
- 1 teaspoon salt
- 1 to 3 tablespoons butter
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- Bring 1 cup of water to a boil over low heat in a large heavy pan. Remove from heat and stir in until dissolved 2 cups sugar and 1 cup corn syrup. Wash down the sides of the pan with a pastry brush dipped in warm water.
- Raise the heat and cook to hard-ball stage (265ºF –measured with a candy thermometer) then add raw shelled sunflower seeds and salt. Stir occasionally to submerge any exposed nuts so that they cook thoroughly and are coated with the syrup. Make sure the candy does not burn.
- Cook to almost hard-crack stage (295ºF). Remove from heat. Stir in lightly butter, baking soda, and vanilla.
- Pour onto a well buttered slab at once, scraping out bottom of pan. Spread mixture rapidly with a spatula.
- At this point, don the cotton gloves (or well buttered plastic gloves). Loosen the mass from the slab with a scraper, reverse it and set aside the scraper.
- Stretch and pull the brittle so thin that you can see through it. When cool, crack into eating-size pieces and store at once in a tightly covered tin.
Substitutions: You can use pumpkin seeds, peanuts, or some other nut or seed combination for the sunflower seeds.
Recipe by Harvest to Table at https://harvesttotable.com/clear_sunflower_brittle_here_i/