Sunflower Seed Brittle

Golden Sunflower Seed Brittle 🌻
Looking for a quick treat to satisfy your sweet tooth? This golden sunflower seed brittle comes together in a flash using just 5 simple ingredients. Crisp toasted seeds are folded into a warm, coconut sugar caramel with a hint of cinnamon, then finished with a pinch of pink salt. It’s completely vegan, effortlessly nutty and hits all the right sweet-and-salty notes. Whip up a batch today, let it cool and snap it into addictive little shards for snacking (if you can bear to share it, that is).

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

100g sunflower seeds

Organic Coconut Sugar 1kg (Sussex Wholefoods)

100g coconut sugar

Buckwud Canadian Maple Syrup 250g (Rowse)

60ml maple syrup

Organic Raw Sunflower Seed Butter 250g (Carley's)

30g sunflower spread

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1/4 tsp pink Himalayan salt

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1/2 tsp ground cinnamon

Method

1. Warm a dry pan over medium heat and toast the sunflower seeds for about 5 minutes, keeping them moving, until fragrant and pale gold. Tip them out of the pan.
2. Melt the coconut sugar, maple syrup, and sunflower spread in the same pan over medium-low heat. Stir occasionally for 3–5 minutes until you have a smooth, bubbling caramel.
3. Stir the seeds, pink salt, and cinnamon into the pot until thoroughly combined.
4. Pour onto a parchment-lined baking sheet and quickly smooth into a thin layer with a spatula.
5. Top with an extra pinch of pink salt, allow 30 minutes to cool and harden completely, then shatter into shards.