Curried Sunflower Brittle |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Nice change. 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:
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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