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Sunflower Brittle


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 1/2 cups raw sunflower seeds, roasted
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. Butter a 15 x 10 x 1-inch baking pan.
  2. 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 degrees F (hardball stage).
  3. Stir in sunflower seeds and butter. Cook over medium heat to 300 degrees F (hard-crack stage).
  4. Remove from the heat; vigorously stir in vanilla extract and baking soda.
  5. Pour into a buttered 15 x 10 x 1-inch baking pan; spread evenly to fill pan.
  6. Cool completely.
  7. Break into pieces.
  8. Store in an airtight container with wax paper between layers.

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