Sunflower Seed Brittle
Sunflower Seed Brittle
Sunflower seed brittle does that sweet, salty, crunchy mash-up so well, and it reinforces the nutty/grassy/floral flavor redolent in Alpine cheese like Rolf Beeler Guyére. Sunflower seeds harness the allusion to the sun, which fuels the grass, which makes the milk, which forms the cheese. Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.
Servings
6
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 1/2 tablespoon butter
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cup roasted hulled sunflower seeds
Directions
- Line a large baking sheet with ½-inch sides with lightly oiled parchment paper and set aside.
- In a large, heavy-bottomed saucepan, combine 1 cup sugar, 1/2 cup light corn syrup, and 1/2 cup water and cook over medium heat until the mixture turns light brown and reaches 320°F on a candy thermometer.
- Remove from the heat and mix in 1 1/2 tablespoons butter, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda with an oiled, heatproof spatula—proceed with caution, as the mixture will bubble and expand.
- Stir in 1 1/2 cups roasted hulled sunflower seeds, then carefully spread the hot brittle over the prepared baking sheet. Place a piece of parchment paper over the hot brittle and with a rolling pin roll it into a 1/2-inch-thick slab.
- Cool completely on the baking sheet on a wire rack. Break into shards before serving.
- Store layered between parchment paper in an airtight container in a cool, dry place for up to 1 month.