This recipe, like my Pumpkin Seed Brittle, uses a much easier method than other brittle recipes. No candy thermometer is needed. I've tried a lot of brittle recipes through the years, and this one is as easy as it gets.
The corn syrup used in other brittle recipes is absent here. You simply melt sugar in a skillet, add sunflower seeds that are mixed with melted butter, vanilla, salt, and a hint of cinnamon, pour it onto a baking sheet, and let the brittle cool and harden. It's hard to believe that such amazingly scrumptious brittle can be this easy. But it really is.
Dress up desserts with this brittle. Although great eaten all by itself, this brittle also makes a tasty accompaniment to other desserts.
Nutritional Information per serving: 47 calories, 1.6g fat, .5g sat. fat, 28mg sodium, 8.4g carbs, 8.1g sugars, .4g protein, 0g fiber; Weight Watchers SmartPoints: 3
Step 1. Assemble the ingredients:
Step 2. Generously spray or butter a large baking sheet and set aside. Or, place a silicone mat (like a Silpat mat) in a large baking sheet--no buttering required.
view on Amazon:
Step 3. In a 2-quart saucepan, melt butter on low heat; add salt, cinnamon, vanilla and sunflower seeds and stir to evenly coat the seeds with the butter mixture. Keep the stove at it's lowest setting, stirring occasionally so that all of the seeds remain warm but don't scorch on the bottom of the pan. Keep these warm on the stove top while you make the syrup for the brittle.
Step 4. Add sugar to a large (12 inch) heavy skillet over medium heat. I have used both stainless steel and non-stick skillets for making this brittle, and they both worked fine.
Stir the sugar constantly using a flat-ended wooden or silicone spatula for scraping the bottom of the pan as you stir. As pictured below, after a few minutes you will see the sugar begin to melt and form clumps. Gradually, the clumps will start to melt and stir into a smooth, amber brown syrup. Continue stirring to prevent burning. Be patient; it shouldn't take more than 10-12 minutes for the sugar to completely dissolve. (Actual time can vary depending on your pan and stove heat.)
Step 5. As soon as the last lumps melt into the syrup, remove the skillet from the heat, add the warm nut mixture and stir to combine. Work quickly so the mixture doesn't burn. Immediately, pour it onto the prepared baking sheet. Use a greased/sprayed silicone or wooden spatula to quickly spread the mixture into a thin, even layer.
Step 6. Let the brittle cool completely and use your hands to break it into pieces. I normally get about 50 pieces from a batch.
STORAGE: Store in an airtight container for 1-2 weeks (possibly longer if sealed well and not exposed to humidity or heat).
CLEAN-UP TIP: A soak in hot sudsy water is all you need to clean the skillet, pan, and utensils. The hardened brittle will dissolve and release.
A Fall treat that can be gifted. This is a perfect treat during the Fall holidays. Take it along to a party or work to share--a sure hit. The brittle can also be bagged in cellophane treat bags for party favors or gifts. A few years ago, I made little bags of this brittle for a Fall, sunflower-themed bridal shower for my friend Jillian.
The combination of sweet, salty, and nutty makes for a recipe that has become an annual favorite around here. It's kind of dangerous that it's so easy to make; because I'm warning you that this stuff is addictive!
Make it a Yummy day!