Homemade Sunflower Seed Brittle (Kozinaki)

Cooking method

1. Step 1:

   

   How do you make homemade sunflower seed brittle? Gather your ingredients. My seeds are already roasted; if yours are raw, toast them first in a dry skillet. Use real honey, preferably the runny kind. You'll also need parchment paper.

2. Step 2:

   

   Start by prepping the paper—the brittle will cool on it. Brush it with a neutral, odorless vegetable oil. Take two identical squares of parchment, pour a little oil in the center of one, lay the other on top, and spread the oil between them with a circular motion. Then pull the sheets apart and set them oiled-side up. One sheet holds the brittle; the other goes on top.

3. Step 3:

   

   Next, grab a skillet—cast iron or plain steel works best. Just avoid enameled or nonstick pans. Now make the caramel: pour the sugar into a dry, hot skillet, add the honey, and wait for the sugar to start melting.

4. Step 4:

   

   Keep the heat moderate so the caramel doesn't scorch. As the sugar gradually melts, stir it with a spatula—silicone is ideal. Cook until it turns a caramel color.

5. Step 5:

   

   Pour the seeds into the caramel and stir vigorously—switch to a spoon now. The goal is to coat every kernel in caramel. Keep the seeds over the heat for about two minutes, no more, but no less either—the cold seeds cool the caramel instantly, and you need it hot to work with.

6. Step 6:

   

   Now move twice as fast. Turn the caramel mass out onto the oiled parchment and gently spread it flat with the spoon. Be careful—it's hot.

7. Step 7:

   

   Lay the second sheet on top, oiled-side down against the seeds, and roll the mass flat with a rolling pin. Work as fast as you can, because the caramel sets almost instantly.

8. Step 8:

   

   Carefully peel off the top sheet and score the surface with a knife in whatever shape you'd like your pieces to be—those lines make it easy to snap apart once cooled. I scored mine into diamonds. Let the brittle cool completely, then break it into pieces and serve. Store it in an airtight container. Enjoy!