Peanut-Free Sunflower Seed Brittle Recipe – I came up with a delicious substitute for peanut brittle – a recipe for sunflower seed brittle! If you have a nut allergy but would love to try peanut brittle, here’s a recipe for a peanut-free brittle that substitutes sunflower seeds for the peanuts.
It has no difference in taste and the recipe is also nicely finished with a layer of chocolate and sea salt to give that great sweet and salty combination we all crave.
Peanut Free Sunflower Seed Brittle Recipe Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 3/4 cup light corn syrup
- 2 cups roasted sunflower seeds
- 1 Tbsp unsalted butter
- 3/4 tsp salt
- 1-1/2 tsp baking soda
- 1 tsp vanilla extract
- 12 oz. chocolate (I use Nestle dark chocolate chips)
- 1 Tbsp coarse sea salt
Peanut Free Sunflower Seed Brittle Recipe Preparation and Directions
1. Line a cookie sheet with foil and spray it generously with a non-stick cooking spray.
2. Using a 4-quart saucepan with a candy thermometer, combine the sugar, water, and light corn syrup, and cook over medium heat, stirring until the sugar dissolves. Then raise the heat to medium-high.
3. Cook the candy over medium-high heat until it reaches 260 degrees F (126 degrees C). Next, add the sunflower seeds, butter, and salt, and stir well. Turn the heat back down to medium.
4. Continue to cook the candy, stirring frequently, until it reaches 295 degrees F (146 degrees C).
5. As soon as the candy reaches 295 F, remove the pan from the heat and add the vanilla and baking soda and stir them in. The candy will foam up quite a bit.
6. Pour the candy out onto the prepared cookie sheet and spread it into as thin a layer as possible.
7. Try to spread the brittle into as thin of a layer as possible. I used the back of a metal spoon that was sprayed with the non-stick cooking spray. You can also spray your hands with nonstick cooking spray and try to carefully stretch the brittle if it’s not too hot. When you can no longer stretch it, let it cool completely at room temperature, for about 40 minutes.
8. Once the brittle is done cooling, melt the chocolate and pour it over the top of the brittle spreading it over the brittle into a thin layer until all the brittle is covered. Before the chocolate has had a chance to cool, sprinkle the top with the coarse sea salt so that it sticks into the wet chocolate. Then let the chocolate set completely.
9. Break the brittle into pieces. You can store the Salted Chocolate Peanut free Brittle in an airtight container at room temperature, or in the fridge if you prefer.