Curried Sunflower Brittle

Ingredients

• 2 tablespoons light-colored corn syrup 
• 0.5 teaspoon curry powder 
• 0.1 teaspoon salt 
• 1.3 cups sugar 
• 1 cup untoasted sunflower seed kernels unsalted
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• aluminum foil
• spatula

Directions

1. Line a baking sheet with foil; coat foil with cooking spray. Coat the flat surface of a metal spatula with cooking spray; set aside.
2. Heat a large nonstick skillet over medium-high heat.
3. Add kernels; cook until they release a toasted aroma (about 3 minutes), stirring frequently.
4. Place in a bowl; wipe pan with a paper towel.
5. Heat pan over medium-high heat.
6. Add curry powder; cook until fragrant (about 30 seconds), stirring constantly.
7. Add curry to kernels.
8. Sprinkle with salt; stir to combine.
9. Combine sugar, water, and corn syrup in a saucepan. Bring mixture to a boil over medium-high heat, stirring occasionally until sugar dissolves. Continue to cook, without stirring, until first sign of caramel fragrance (about 3 minutes).
10. Remove from heat; stir in kernel mixture. Rapidly spread mixture to about 1/8-inch thickness onto prepared baking sheet using prepared spatula. Cool completely; break into small pieces.