Sunflower Brittle

Sunflower Brittle

		2 Cups Sugar 1 Cup White Syrup 2 Cups Raw Sunflower Kernels 2 Tbsp Butter 2 tsp Baking Soda 1 tsp Vanilla Extract
You will need a candy thermometer for this. Melt butter and add vanilla to it. Set aside. Bring one-half cup of water to a boil. Then add 2 cups of sugar and 1 cup of white syrup. Stir until dissolved. Place thermometer on pan with bulb about one-quarter inch off bottom. Boil the mixture until temperature reaches 240 degrees Fahrenheit. Now add 2 cups of raw sunflower kernels and cook on moderately high heat until the temperature reaches 295 degrees Fahrenheit on the thermometer. Remove from flame and add the 2 Tbsp melted butter and 1 tsp Vanilla extract mixture. Stir quickly, and then add 2 tsp baking soda. Stir quickly and thoroughly. Quickly spread brittle onto 2 large cookie sheets that have been heated to about 200 degrees Fahrenheit and well buttered. Place immediately into a very cold place. Let cool thoroughly and then break into pieces. Brittle is best when made in the cold, cold winter and in a dry climate.
Approximately 1 pound