Sunflower Brittle
National Sunflower
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2 Cups Sugar
1 Cup White Syrup
2 Cups Raw Sunflower Kernels
2 Tbsp Butter
2 tsp Baking Soda
1 tsp Vanilla Extract

You will need a candy thermometer for this.

Melt butter and add vanilla to it. Set aside.

Bring one-half cup of water to a boil. Then add 2 cups of sugar and 1 cup of white syrup. Stir until dissolved. Place thermometer on pan with bulb about one-quarter inch off bottom. Boil the mixture until temperature reaches 240 degrees Fahrenheit.

Now add 2 cups of raw sunflower kernels and cook on moderately high heat until the temperature reaches 295 degrees Fahrenheit on the thermometer.

Remove from flame and add the 2 Tbsp melted butter and 1 tsp Vanilla extract mixture. Stir quickly, and then add 2 tsp baking soda. Stir quickly and thoroughly.

Quickly spread brittle onto 2 large cookie sheets that have been heated to about 200 degrees Fahrenheit and well buttered.

Place immediately into a very cold place. Let cool thoroughly and then break into pieces.

Brittle is best when made in the cold, cold winter and in a dry climate.

Approximately 1 pound
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