Dessert: United States – Kansas (Great Plains United States) – Sunflower Seed Brittle

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 1/4 cup (60 ml) water
- 2 tbsp (28 g) unsalted butter
- 1 1/2 cups (210 g) roasted unsalted sunflower kernels (or raw kernels, toasted; see note)
- 1 tsp (4 g) baking soda
- 1 tsp (5 ml) pure vanilla extract
- 1/2 tsp (3 g) kosher salt, divided
- 1 tsp (5 ml) neutral oil or sunflower oil, for pan
- Flaky sea salt, for sprinkling (optional)

Instructions

Short Description:
A crunchy, golden brittle made with roasted sunflower seeds in place of nuts, delivering a toasty, slightly sweet confection that celebrates Kansas's sunflower heritage. The texture is classic brittle—hard, glassy candy with crunchy seed clusters.

Regional Notes:
This Kansas variation replaces the more common peanuts or almonds with sunflower seeds, reflecting the state's status as a major sunflower grower. Using sunflower kernels gives a milder, earthier flavor and a slightly looser texture than peanut brittle, while the toasted seed aroma is central to the regional profile.

1. Line a large rimmed baking sheet with parchment paper or a silicone baking mat and brush lightly with 1 tsp (5 ml) oil; set near the stove. If using raw sunflower kernels, spread them in a dry skillet and toast over medium heat, stirring, until fragrant and lightly browned, 3–5 minutes; cool and measure 1 1/2 cups (210 g).
2. In a medium heavy-bottomed saucepan (2–3 qt/2–3 L), combine 1 cup (200 g) granulated sugar, 1/2 cup (120 ml) light corn syrup, and 1/4 cup (60 ml) water. Stir gently to moisten the sugar, then place over medium-high heat.
3. Attach a candy thermometer to the pan (or have an infrared thermometer handy). Bring mixture to a boil, swirling the pan occasionally (avoid vigorous stirring which can cause crystallization). Cook until the syrup reaches the hard crack stage, 300°F (150°C), 10–15 minutes depending on heat.
4. When the mixture reaches 295–300°F (146–150°C) or a deep amber color, remove the pan from the heat immediately. Stir in 2 tbsp (28 g) unsalted butter until melted, then quickly stir in 1 tsp (5 ml) vanilla extract and 1 tsp (4 g) baking soda; the mixture will foam and lighten in color.
5. Immediately stir in the 1 1/2 cups (210 g) roasted sunflower kernels and 1/4 tsp (1–2 g) of the kosher salt, coating the seeds evenly with the foamed caramel.
6. Pour the hot brittle mixture onto the prepared baking sheet and, using a lightly oiled spatula or an offset spatula, spread it into an even layer about 1/8–1/4 inch (3–6 mm) thick. If you like larger clusters, leave it slightly uneven. Sprinkle lightly with flaky sea salt to taste.
7. Let the brittle cool completely at room temperature until hard, about 30–45 minutes. Do not refrigerate (moisture can make it sticky).
8. Once firm, lift the parchment or mat and break the brittle into pieces with your hands or a knife. Store in an airtight container at room temperature for up to 2 weeks; separate layers with parchment to keep pieces crisp.