Recipe by Emily Eckhart, Co Owner of Nourish Eatery in Chebyogan
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups shelled, roasted, salted sunflower seeds
- 3 tablespoons honey
- 1½ tablespoons melted coconut oil
- ¼ teaspoon coarse salt
Instructions
1. Preheat oven 400°.
2. Combine all ingredients in a medium bowl; stir well to coat all seeds. Pour seeds onto a rimmed baking sheet and spread out evenly.
3. Bake 15 to 18 minutes, stirring once halfway through. Remove from oven and stir again. Pour seeds out onto a piece of aluminum foil and cool completely. Break into pieces once hardened.
Yield: 2 cups brittle pieces
Chef ’s Note: If coconut oil is not available, use melted butter or sunflower oil.
