Ingredients
2 cups sugar1 cup light corn syrup1/2 cup water1-1/2 cups raw or roasted sunflower kernels1 tablespoon butter1 teaspoon vanilla extract1 teaspoon baking soda
Preparation
Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermometer reads 260° (hard-ball stage). Stir in sunflower kernels and butter. Cook on medium to 300° (hard-crack stage). Remove from the heat; vigorously stir in vanilla and baking soda.
Pour into a buttered 15x10x1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers.
