Curried Sunflower Brittle

• Cooking spray
• 1 cup unsalted, untoasted sunflower seed kernels
• 1/2 teaspoon curry powder
• 1/8 teaspoon salt
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons light-colored corn syrup

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. Add kernels; cook until they release a toasted aroma (about 3 minutes), stirring frequently. Place in a bowl; wipe pan with a paper towel.
3. Heat pan over medium-high heat. Add curry powder; cook until fragrant (about 30 seconds), stirring constantly. Add curry to kernels. Sprinkle with salt; stir to combine.
4. 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).
5. 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.

cooking spray, kernels, curry powder, salt, sugar, water, lightcolored corn syrup

Taken from www.myrecipes.com/recipe/curried-sunflower-brittle (may not work)