Nut-Free, Peanut-Free, Dairy-Free Brittle

     Note that some people who are allergic to nuts and/or peanuts are also allergic to sunflower and/or pumpkin seeds.  Ask your allergist if you're not sure.
   

Pumpkin seed brittle.  As you can see, this recipe uses just enough sugar to hold
 the seeds together. To change the proportion of "brittle" to seeds, just add more sugar. 

     2 Tb. palm oil shortening

     1 cup raw shelled sunflower or pumpkin seeds

     ½ tsp. salt (See Salt in the Glossary)

     1 cup sugar (See Sugar in the Glossary)

     Grease a baking sheet and the back side of a spatula. Put a medium mixing bowl next to the stove. Melt the shortening in a small pan on medium heat; add the sunflower seeds.  Stir constantly until they just start to brown.  Immediately pour the seeds into the bowl (keeping the seeds in the saucepan could cause them to burn, especially if the saucepan has a thick bottom), stir in the salt, and set aside.  Melt the sugar over medium heat, stirring constantly. When the sugar is thoroughly melted and just starting to brown, pour it onto the warm seeds, stir up the mixture and pour it onto the baking sheet. Quickly use the back side of the spatula to flatten into a square 10” or so across. Allow to cool; break into pieces and store.