Curried Sunflower Brittle

Becky Luigart-Stayner

If you use color changes as cooking cues for the sunflower seed kernels, curry powder, or sugar mixture, they might become overcooked and bitter. Sugar has no scent until it begins to caramelize; the key to this recipe is adding sunflower seeds right at that point. Store in an airtight container for up to a week.

Yield: 16 servings (serving size: 1 ounce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 31%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 1.8g
  • Carbohydrate: 19.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 24mg
  • Calcium: 11mg

Ingredients

  • Cooking spray
  • 1 cup unsalted, untoasted sunflower seed kernels
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2 tablespoons light-colored corn syrup

Preparation

  1. Line a baking sheet with foil; coat foil with cooking spray. Coat the flat surface of a metal spatula with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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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