It’s time for those of us in the southern hemisphere to get ready for Midsummer! Wednesday 21st is the Summer Solstice, our longest day/shortest night of the year. While the northern hemisphere is preparing for their cold winter, we are getting warmer and warmer as we move into our summer. Since the Winter Solstice, the days have become longer and the nights shorter. When we reach the Summer Solstice, this reverses. Our longest day heralds the beginning of shorter days and our shortest night gives birth to longer nights.
There was a time when I dreaded the arrival of summer but those days are gone. Over the years I have made peace with my solar deities, although I still hate the really hot days and long, oppressive nights that our summer can throw at us. I have learned to love the days when the weather is beautiful, warm and sunny and you just have to go outside and enjoy it. I’ve also come to appreciate the pleasantly warm nights where all you want to do is relax with a sparkling drink and wait for the night to slowly cool.
So with thoughts of outings and get-togethers with friends, I would like to celebrate the Summer Solstice with a sweet and golden Sunflower Seed Brittle. This sugary delight can be used to decorate cakes and desserts or eaten as is.
Sunflower Seed Brittle
3/4 cup caster sugar
1/4 cup sunflower seeds
Line a baking tray with baking paper.
Place the sugar in a saucepan over medium heat.
Stirring constantly, cook for 5 – 10 minutes, or until the sugar dissolves and caramelises.
Remove from heat.
Quickly stir in the sunflower seeds.
Pour onto prepared pan.
Allow to cool completely before breaking into shards.
If you like sunflower seeds, check out my recipe for Sunflower Seed Baklava.