Curried Sunflower Brittle

"Nice change."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
7
Yields:
12 Oz
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes