| Recipe Ingredients: |
| 1-1/2 |
cups sugar |
| 1 |
teaspoon lemon juice |
| 1 |
cup light corn syrup |
| 3 |
tablespoons sunflower margarine |
| 1 |
teaspoon soda |
| 1 |
teaspoon vanilla |
| 2 |
cups Roasted Sunflower Seeds |
| 1/4 |
teaspoon salt |
Cooking Directions: |
| 1. |
Combine sugar, lemon juice and syrup in two-quart pan. Cook uncovered at high temperature, stirring occasionally during first five minutes of cooking.
|
| 2. |
When temperature of mixture reads 290 F to 295 F (hard-crack stage) on candy thermometer, remove from heat and add margarine, soda, vanilla, sunflower kernels and salt.
|
| 3. |
Stir. Pour onto greased jelly-roll pan.
|
| 4. |
Cool until brittle can be handled.
|
| 5. |
Pull to paper thinnness. Break into pieces.
|
|
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Roasted Sunflower Seeds (Unsalted, No Shell)
Our unsalted roasted sunflower seeds are a delicious source of protein, iron and potassium. We roast them in-house so they're incredibly fresh. Snack on them, toss them over salads, or add them to trail mix.
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