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.
- 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
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.