This extra crunchy and airy Sunflower Seed Brittle takes only minutes to make. This versatile recipe can be easily customized by adding spices and other seeds of your choice!
Brittles are some of my favorite sweet snacks because they’re so easy and quick to make. They require only a handful of ingredients, and don’t need any special skills or tools.
Store-bought seed brittles can be too sticky and hard – definitely not child friendly. This sunflower seed brittle is much more aerated and lighter, but still crunchy. Perfect for kiddos and adults alike!
Why You Will Love This Recipe
Table of Contents
- Easy to make: This recipe takes only minutes to prepare and is very forgivable. You don’t need any specials skills or techniques to make it.
- Crunchy, but not too hard: Sunflower seed brittle is crunchy and has a great snap to it, without being rock hard or too sticky.
- Airy and light: Baking soda gives this recipe a very light and aerated texture. Once cooled, this brittle is not overly hard, making it child friendly.
- Very customizable: Change this recipe up by adding your favorite spices and other seeds. See section below for variations and flavor ideas.
- Long storage: This recipe can be stored at room temperature for 6-8 weeks. So you can make a big batch and enjoy it for a long time!
Sunflower Seed Brittle Ingredients
All ingredients needed to make this sunflower seed brittle are very simple and can be found in most households. Also, the only specialty tool you will need is a candy thermometer.
Here’s what you need to make this recipe:
- Sunflower seeds – You need raw, unsalted sunflower seeds for this recipe.
- Sugar – Plain granulated sugar works best. You can also use brown sugar if desired.
- Corn syrup – Use light corn syrup for the most neutral flavor. This ingredient is essential to prevent the sugar from crystallizing.
- Water – needed to make caramel. I recommend using filtered water if possible.
- Baking soda – One of the most important ingredients in this recipe. Baking soda gives brittles their airy texture. Without it, the caramel would set like hard candy, making it difficult to eat. This ingredient cannot be left out or substituted.
- Salt – Brings out the flavors in sunflower seed brittle. I recommend using Kosher salt.
- Flavors: vanilla extract and cinnamon – I highly recommend using both. Vanilla adds fragrance, whilst cinnamon gives a subtle spicy flavor to the brittle.
- Optional: butter – Although not required, butter makes the brittle much softer and easier to eat. It also makes it melt in your mouth delicious!
How to Make Sunflower Seed Brittle
- Combine sugar and water. Combine the sugar, water and corn syrup in a saucepan and bring to a boil.
- Add sunflower seeds. Add in the sunflower seeds. This will bring down the temperature, so keep cooking it to bring up the temperature.
- Add rest of ingredients. Quickly mix in the remaining ingredients until the mixture foams up.
- Pour onto baking sheet. Pour the hot mixture onto a lined baking sheet and cool down.
Sunflower Seed Brittle Variations
The best thing about this sunflower seed brittle recipe is how versatile it is. You can easily add various spices, seeds, and nuts to make your own flavors. Here are some of my favorite combinations:
Nuts & Seeds
- Pumpkin seeds
- Sesame seeds
- Poppy seeds
- Cashew nuts
- Brazil nuts (chopped)
- Macadamia nuts
- Ground nutmeg
- Ground ginger
- Cayenne pepper or chili flakes (for a spicy kick)
- Ground pink peppercorn (subtle spicy aroma)
- Ground cardamom
- Cocoa powder
- Rum extract
- Almond extract
- Citrus (lemon or orange) extract
- Dried mint
- Mulled wine spices
- Rice puffs
- Dried or candied fruit
- Coconut flakes
- Peppermint candy
Tips & Tricks
- Use a candy thermometer: Overcooked sunflower seed brittle can get very hard and unpleasant to eat. A candy thermometer is needed to achieve the perfect temperature (320°F).
- Cook the seeds with the caramel: Adding a lot of sunflower seeds will bring down the temperature of the caramel and can make it harden too quickly. This is why you need to keep cooking the caramel with the sunflower seeds until it reaches 320°F (160°C). Add the remaining ingredients only after the right temperature is achieved.
- Perfect texture: Baking soda is crucial in creating the best brittle texture. It makes it airy and light, whilst still maintaining the crunch. Do not skip baking soda.
- Line the baking sheet: Brittle will stick to anything, so make sure you line and grease the baking sheet beforehand. This will make it easier to remove the brittle once it’s set. You can also use a good quality silicone mat instead of parchment paper.
- Pour whilst piping hot: Once brittle starts to set, it’s difficult to shape. Pour it onto a lined tray whilst still piping hot, so it’s nice and thin. Thick brittle can be tricky to eat, so ensure it’s nice and thin.
- Get creative: Play around with seeds, nuts and spices to create your favorite flavor. This recipe is really versatile and fun! See the section above for flavor ideas.
- Cool down completely: Let the sunflower seed brittle cool down completely before breaking it into smaller pieces. It should feel hard and non-sticky when fully set.
Storage and Freezing
This recipe is great because it can be stored for a long time. To store, place in an airtight container, with wax paper or parchment paper in between each layer. Keep at room temperature for up to 6-8 weeks.
Do not refrigerate sunflower seed brittle, as the moisture in the fridge can make it go sticky and soft.
More Sweet Treat Recipes:
Sunflower Seed Brittle Recipe
- 1 cup plain sugar
- ½ cup water
- ½ cup corn syrup
- 1 cup raw sunflower seeds
- 1 ½ teaspoons coarse Kosher salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 teaspoon butter room temperature
- Line a large, rimmed baking sheet with parchment paper and spray with
- cooking spray or grease with oil. Set aside.
- In a large heavy bottom saucepan, combine the sugar, water, and corn syrup.
- Cook until it comes to a low boil. Boil over medium heat until it comes to 300°F (150°C) using a candy thermometer. Do not stir or swish until it is fully melted. This will take 9-14 minutes depending on the stove but watch carefully to
- not burn.
- Add in the sunflower seeds and mix then into the caramel. The temperature will drop, so keep cooking over low heat until the mixture reaches 320°F (160°C).
- Once it reaches 320°F, remove from heat and quickly whisk in the salt, baking soda, vanilla and cinnamon.
- Work quickly and add in the butter, mixing it well into the caramel.
- Carefully pour onto the prepared baking dish and spread it thinly with a spatula.
- Let cool down completely, then break the brittle into smaller pieces.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!