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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Delicious and different for snacking or gifts. Easy to make. Requires a candy thermometer for best results. If you use roasted seeds, omit 1/2 of the salt. Ingredients:
1 cup water |
2 cups sugar |
1/2 teaspoon salt |
1 1/2 cups corn syrup |
2 cups sunflower seeds, raw |
1 tablespoon unsalted butter |
1 teaspoon vanilla extract |
1/2 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.
2. Cook and stir over medium-low heat until a candy thermometer reads 260 degrees (hard-ball stage).
3. Stir in sunflower seeds and butter. Cook on medium to 300 degree (hard-crack stage).
4. Remove from the heat; vigorously stir in vanilla and baking soda.
5. Pour into a buttered 15x10x1 baking pan; spread evenly to fill pan. Cool completely.
6. Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.
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