Curried Sunflower Brittle

Curried Sunflower Brittle(Adapted from CL)

1 cup unsalted, untoasted sunflower seed kernels
1/2 teaspoon curry powder
1/8 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup water
2 tablespoons brown rice syrup

Line a large baking sheet with foil. Lightly coat foil and the back of a metal spatula with cooking spray.

In a large skillet over medium-high heat, add kernels and cook until you smell a toasted aroma and they taken on a little color. Be sure to stir often. Place in a bowl and wipe pan with a paper towel.

Place pan back over heat and add curry powder. Toast for 30 seconds, stirring constantly. Add curry to kernels. Sprinkle with salt and stir to combine.

In a medium saucepan, add sugar, water, and brown rice syrup. 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 3-5 minutes.

Remove saucepan from the heat and quickly stir in kernel mixture. Carefully, but with speed, spread mixture to about 1/8" thickness onto the prepared baking sheet with the coated spatula. Cool completely and then break into small pieces.