 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
My mother made this candy for years using several kinds of nuts. Then I was married and my husband raised sunflowers, so it seemed natural to use those. People always comment on the unique delicious taste.Trish Gehlhar, Ypsilanti, North Dakota Ingredients:
2 cups sugar |
1 cup light corn syrup |
1/2 cup water |
1-1/2 cups raw or roasted sunflower kernels |
1 tablespoon butter |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
Directions:
1. 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.
2. Pour into a buttered 15-in. x 10-in. x 1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers. Yield: about 1-1/2 pounds.
|
|