Sunflower Seed Brittle

Recipe comes courtesy of 'The Art of The Cheese Plate' by Tia Keenan
Contributor
Noah Fecks

Noah Fecks

Sunflower seed brittle does that sweet, salty, crunchy mash-up so well, and it reinforces the nutty/grassy/floral flavor redolent in Alpine cheese like Rolf Beeler Guyére. Sunflower seeds harness the allusion to the sun, which fuels the grass, which makes the milk, which forms the cheese. 

Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.

6
Servings
471
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  sugar
  • 1/2  Cup  light corn syrup
  • 1/2  Cup  water
  • 1 1/2  Tablespoon  butter
  • 1  Teaspoon  kosher salt
  • 1/2  Teaspoon  baking soda
  • 1 1/2  Cup  roasted hulled sunflower seeds

Directions

Line a large baking sheet with ½-inch sides with lightly oiled parchment paper and set aside.

In a large, heavy-bottomed saucepan, combine 1 cup sugar, 1/2 cup light corn syrup, and 1/2 cup water and cook over medium heat until the mixture turns light brown and reaches 320°F on a candy thermometer.

Remove from the heat and mix in 1 1/2 tablespoons butter, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda with an oiled, heatproof spatula—proceed with caution, as the mixture will bubble and expand.

Stir in 1 1/2 cups roasted hulled sunflower seeds, then carefully spread the hot brittle over the prepared baking sheet. Place a piece of parchment paper over the hot brittle and with a rolling pin roll it into a 1/2-inch-thick slab.

Cool completely on the baking sheet on a wire rack. Break into shards before serving.

Store layered between parchment paper in an airtight container in a cool, dry place for up to 1 month. 

Nutritional Facts

Total Fat
34g
49%
Saturated Fat
7g
29%
Carbohydrate, by difference
42g
32%
Protein
10g
22%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
509mg
51%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
73µg
18%
Iron, Fe
9mg
50%
Magnesium, Mg
186mg
58%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
347mg
50%
Selenium, Se
18µg
33%
Sodium, Na
182mg
12%
Thiamin
1mg
91%
Water
31g
1%
Zinc, Zn
4mg
50%