Sunflower seed crunch

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter; at room temperature
3 tablespoons Light corn syrup
4 tablespoons Cake flour
4 tablespoons Brown sugar; raw or turbinado
6 tablespoons Sunflower or pumpkin seeds


This unique candy is a perfect gift: It keeps beautifully and pairs well with hot chocolate, cappuccino and hot tea. To package, wrap with clear or colored plastic film and tie with a ribbon. Present it in a decorative coffee cup or mug.

Combine all ingredients in large bowl; mix well. Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle). Chill 10 minutes.

Preheat oven to 400 F. Remove top sheet of parchment and place dough on sheet pan. Bake until golden brown, about 5 minutes. Cool; break into pieces.

Per ¼-cup serving: 156 CAL.; 3G PROT.; 8G TOTAL FAT (3G SAT. FAT); 19G CARB.; 10MG CHOL.; 54MG SOD.; 1G FIBER.

Recipe from Loretta Oden.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 29 Converted by MM_Buster v2.0l.

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