Lemon Ginger Sunflower Seed Buttery Brittle

Ingredients

• 2 cups sunflower seeds
• 1 teaspoon salt, optional if purchased seeds unsalted (optional)
• 2 tablespoons butter
• 4 teaspoons grated lemon zest
• 1 1/2 teaspoons ginger
• Pam cooking spray
• 3 cups white sugar
• 4 tablespoons white corn syrup
• 1/2 cup cold water
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons lemon extract

Directions

1. 1

   In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.

2. 2

   Keep warm in warm oven.

3. 3

   Grease a large jelly roll pan with pam or other shortening.

4. 4

   In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.

5. 5

   Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.

6. 6

   Stir in baking soda and lemon extract. Beat it in thoroughly.

7. 7

   Take warmed sunflower seeds out of oven and fold into sugar mixture.

8. 8

   Spray large flat bottomed spoon with Pam.

9. 9

   Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.

10. 10

    Cool.

11. 11

    Crack into 4 inch pieces.

12. 12

    Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.