Ingredients

• 80g/2¾oz sunflower seeds
• splash light soy sauce
• 115g/4oz unsalted butter
• 225g/8oz granulated sugar
• 100g/3½oz light brown sugar
• pinch salt
• 1-2 tsp lavender flowers
• finely chopped

Directions

• Heat a frying pan over a low heat. Add the sunflower seeds and dry fry for 1-2 minutes
• or until toasted. Stir in the soy sauce and cook until evaporated. Remove the seeds and set aside.
• Heat the butter
• sugars
• salt and 2 tablespoons water in a saucepan over a low heat until the butter has melted and the sugar has dissolved.
• Bring the mixture to the boil
• then reduce the heat to moderate and continue to cook until the temperature reaches 150C. Remove the pan from the heat and stir in the lavender flowers
• then set aside to cool slightly.
• Pour the brittle mixture into silicone ice-cube trays
• then sprinkle over the sunflower seeds. Set aside to harden
• then remove from the moulds and serve.