Lemon Ginger Sunflower Seed Buttery Brittle Recipes

SUNFLOWER SEED BRITTLE

Steps:

• 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.

SUNFLOWER BRITTLE

Steps:

• Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermometer reads 260° (hard-ball stage). Stir in sunflower kernels and butter. Cook on medium to 300° (hard-crack stage). Remove from the heat; vigorously stir in vanilla and baking soda. , Pour into a buttered 15x10x1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers.

SUNFLOWER SEED BRITTLE

Steps:

• Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly.
• Cook and stir over medium-low heat until a candy thermometer reads 260 degrees (hard-ball stage).
• Stir in sunflower seeds and butter. Cook on medium to 300 degree (hard-crack stage).
• Remove from the heat; vigorously stir in vanilla and baking soda.
• Pour into a buttered 15x10x1" baking pan; spread evenly to fill pan. Cool completely.
• Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.

LEMON GINGER SUNFLOWER SEED BUTTERY BRITTLE

Steps:

• In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.
• Keep warm in warm oven.
• Grease a large jelly roll pan with pam or other shortening.
• In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.
• Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.
• Stir in baking soda and lemon extract. Beat it in thoroughly.
• Take warmed sunflower seeds out of oven and fold into sugar mixture.
• Spray large flat bottomed spoon with Pam.
• Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.
• Cool.
• Crack into 4 inch pieces.
• Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.

BUTTERY CASHEW BRITTLE

Steps:

• Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
• Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
• Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
• Pour over cashews, chill and break into brittle.

HARVEST SEED BRITTLE A.K.A. PUMPKIN SEED BRITTLE

Steps:

• Stir sugar, corn syrup and water in a heavy-bottomed saucepan with a candy thermometer, over high heat until sugar dissolves. Cook to 270 (it will take a while to get there, but you don't really need to stir it at this point. Just every now and again.).
• When the mixture hits 270, add the pumpkin seeds (or other seeds) and start stirring. Keep stirring until you reach 290 (hard crack stage.) The temperature will fall but will rebound pretty quickly. Some of the seeds will pop, and they and the syrup will get amber-colored and develop a lovely toasty smell.
• Turn off the heat when it reaches 290, and add the baking soda and butter. Stir furiously while the mixture foams up (only a few seconds.)
• Quickly pour it into the prepared parchment paper and smooth it out with the spatula.
• Either let cool completely and break into pieces, or let semi-harden and cut into strips/triangles with a pizza cutter.