Preparation time : 30 minutes
Cooking time : 5 minutes

Adapted from a recipe by Lee Anne Wong, The French Culinary Institute, New York, NY

To test for this stage without a candy thermometer, drop a small amount of the sugar into cold water, being careful not to touch the hot sugar. Once in cold water, the sugar should be firm enough that it comes together to form a soft, pliable ball between the fingers.

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1. Line a large baking sheet with parchment paper; lightly grease the paper and set aside.
2. In a saucepan, combine sugar with just enough water to moisten. Cook over medium heat until mixture comes to a slow boil and registers at 240ºF (110°C) on a candy thermometer.
3. Remove from heat and stir in lemon juice, ginger, salt, almonds and sunflower seeds.
4. Return to heat and cook, stirring continuously, until sugar becomes shiny and caramelizes, about three minutes.
5. Stir in butter. Spread mixture on a sheet pan to cool. Once cool, break nut mixture into pieces and combine with banana chips and dehydrated strawberries.