Prep 15 mins
Cook 20 mins
I don't remember where I got this, but it's a nice change from peanut brittle.
- Butter a large baking sheet; set aside.
- Melt butter in small saucepan.
- Add seeds and salt and mix well.
- Keep warm.
- Melt sugar in heavy skillet over medium heat, stirring constantly.
- When sugar is golden brown, quickly stir in warm seeds.
- Pour out onto baking sheet and spread with wooden spoon or spatula into 10" square.
- Let cool until firm.
- Break into pieces and store in air-tight container in a cool, dry place.
Quick and easy! I also added 1/2 cup of roasted unsalted seame seeds and 2 tablespoons of honey. Deliciously sweet!
This recipe was cut in half although the amount of butter was doubled from 1 tablespoon to 2 tablespoons. I also added 1/4 teaspoon pure vanilla extract and most importantly used two teflon pans to melt the butter and the sugar (made for much easier clean up-NO scrubbing of pans!) Instead of buttering a baking sheet, I lined an 8" square Pyrex pan with parchment paper and used a small piece of parchment paper to spread and smooth the top of the brittle. This part must be done quickly before the mixture hardens but carefully so as not to burn yourself. Looking forward to all kinds of variations of this recipe! Made for SUN & SPICE Event/Veg Tag February.
The flavor was great. Unlike peanut brittle, it is loaded with the sunflowerseeds. The store only had non-salted dry roasted sunflower seeds. I felt the brittle could of been more salty. Salted seeds would probably take care of this.