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4 tbsp. brown, raw, or turbinado sugar
6 tbsp. sunflower or pumpkin seeds
4 tbsp. cake flour
2 tbsp. butter at room temperature
3 tbsp. light corn syrup

Combine all ingredients in large bowl; mix well.

Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9"x12" rectangle). Chill 10 minutes.

Preheat oven to 400°F. Remove top sheet of parchment and place dough on sheet pan. Bake until golden brown, about 5 minutes. Cool; break into pieces.

Poster's Notes:
This unique candy is a perfect gift: It keeps beautifully and pairs well with hot chocolate, cappuccino and hot tea.

I received this recipe as part of my Vegetarian Times Weekly Email Recipe. I made it, and it was delicious! The only thing... next time I'll make it with slightly less butter. I found it a bit oily. Also, we only have one kind of corn syrup in Canada (as far as I know). It's Beehive, and it's golden. It's not as dark as dark, and not as light as light. But, it worked fine.

Posted by Shayla Goldstein

Nutritional Info Per Serving: PER 1/4-cup: 156 cal;3 g protein; 8g total fat; 19g carb.; 1g fiber