Savoury sunflower brittle

Use this recipe for a sweet and savoury brittle that's great to eat as is or crushed and sprinkled over desserts or salads.

Vegan Al Fresco cookbook

Even the most determined meatatarian craves refreshing and light dishes sometimes, especially in the still summer heat. And that's why we appreciate the recipes from Carla Kelly's Vegan al Fresco. Try this brittle recipe instead of your regular go-to next time you need to top a dish with something sweet and crunchy.

"I wanted to make an alternative to peanut or sesame brittle that would be neither too sweet nor too savoury, but still resonate both tastes. When broken into little pieces, it’s great as a hiking snack or tossed over salad, and makes an attractive finish to sweet or savoury dishes when left in larger pieces." -- Author Carla Kelly.

Savoury Sunflower Brittle

1/2 cup raw sunflower seeds
1/2 tsp dried crushed thyme
1/2 tsp dried crushed rosemary
1/4 tsp salt
1/8 tsp ground black pepper
1/3 cup sugar

Line a large flat plate with parchment paper.

In a large frying pan over medium heat, toast sunflower seeds for about 7 minutes, until browned and aromatic.

Stir in dried herbs, salt, and pepper and mix to coat.

Add 1 tbsp water. Stir in sugar and mix well. Allow sugar to melt. Stir to combine well and thoroughly coat seeds.

Pour mix onto prepared plate and spread to a single layer.

Cool to room temperature, about 30 minutes, then refrigerate for 1 hour until completely firm.

Break into pieces and store in an air-tight container (in refrigerator if the weather is hot).

1/2 cup
Prep Time:
15 minutes
Cook Time:
1 hour, 15 minutes