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Ingredients
- 3/4 c. Fennel seeds toasted
- 3/4 c. Toasted sunflower seeds
- 1/4 c. Sugar
- 2 Tbsp. Water
- 1/2 Tbsp. Unsalted butter
- 1/8 tsp Baking soda
- 1 1/2 tsp Grnd fennel
- 1 tsp Freshly-grnd white pepper (optional)
Directions
- Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add in sunflower seeds and set aside.
- Place sugar, water, and butter in a heavy saucepan over low heat till sugar dissolves. Increase heat and boil for 2 min or possibly till the liquid is thick and syrupy. Remove from heat and add in baking soda, grnd fennel, pepper, toasted fennel seeds and sunflower seeds.
- Mix rapidly to coat seeds with syrup. Immediately pour the mix on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cold, transfer into a tightly covered container and store in a cold and dry place. Serve with coffee or possibly tea.
- This recipe yields 1 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 816 | |
| Calories from Fat 381 | 47% |
| Total Fat 45.29g | 57% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 225mg | 9% |
| Potassium 1556mg | 44% |
| Total Carbs 97.87g | 26% |
| Dietary Fiber 32.6g | 109% |
| Sugars 51.44g | 34% |
| Protein 22.86g | 37% |
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