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Double Caramelized Sunflower Brittle

Double Caramelized Sunflower Brittle

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Serves: varies Cooking Time: 20 min (1 hr inactive)


  • 1 cup raw organic sunflower seeds
  • 1 cup organic granulated sugar
  • 2 tsp cinnamon
  • 1 tbsp salt
  • 2 tbsp grass fed butter
  • 1 tbsp chia seeds



Preheat your oven to 350 F and toss the sunflower seeds with the salt and lay evenly on a baking dish. Once preheated, roast the seeds for 8-10 minutes ( you'll know when its done when they are slightly brown and give off nutty aromas).


Prep a second baking dish on the counter that is lined with a silicone mat such as Silpat.


While the seeds are roasting, place the sugar in a non-stick pan and begin to melt on low heat, stirring with a heat proof rubber spatula. Keep it on a low heat for about 10 minutes, stirring constantly. The sugar will start to caramelize and turn a dark brown with no granules that are visible. At that point shut the heat, add the butter, cinnamon, chia seeds, and roasted sunflower seeds. Pour the mixture onto the baking sheet with the silicone mat and let cool at room temperature for up to an hour.


Once its cooled down you can use your hands to break it into smaller pieces and store at room temperature for 2 weeks.

Sometimes I forget what I actually have just chilling in my pantry, imagine when I saw 3 bags full of sunflower seeds. Seeds dont stay forever, so after multiple sprinklings on salads, pestos, and just shoving them into my mouth from the jar, I needed to come up with a game plan to use them. At the same time, I was also leaving for a trip and tend to leave everything empty and clean so I had run out of sweets. Obviously where there is a problem, there is a solution and this Sunflower Brittle was just that. The seeds get toasted in a pre-heated oven to under go the first caramelization, releasing the fats and slowly roasting along a heavy dose of salt to enhance its flavor. Once roasted, they mix into a plain mix of heating sugar and butter, the second caramelization, and spiced up with cinamon. Once cooled down, the richness of the sugar and butter solidify which creates a crunchy and decadent treat. Eat it plain alongside an espresso, or get creative with it and top it on vanilla ice cream drizzled with a sugar free raspberry coulis, a morning fruit and yogurt bowl or a roasted beet salad for something sweet and savory.

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