Curried Sunflower Brittle
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
12 Oz
ingredients
- cooking spray
- 1 cup sunflower seeds, unsalted, not toasted
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon salt
- 1 1⁄4 cups sugar
- 1⁄4 cup water
- 2 tablespoons light corn syrup
directions
- Line a baking sheet with foil; coat foil with cooking spray. Coat the flat surface of a metal spatula with cooking spray; set aside.
- Heat a large nonstick skillet over medium-high heat. Add kernels; cook until they release a toasted aroma (about 3 minutes), stirring frequently. Place in a bowl; wipe pan with a paper towel.
- Heat pan over medium-high heat. Add curry powder; cook until fragrant (about 30 seconds), stirring constantly. Add curry to kernels. Sprinkle with salt; stir to combine.
- Combine sugar, water, and corn syrup in a saucepan. Bring mixture to a boil over medium-high heat, stirring occasionally until sugar dissolves. Continue to cook, without stirring, until first sign of caramel fragrance (about 3 minutes).
- Remove from heat; stir in kernel mixture. Rapidly spread mixture to about 1/8-inch thickness onto prepared baking sheet using prepared spatula. Cool completely; break into small pieces.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.