• 1 cup white granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup + 1 tbsp salted sunflower seeds
  • 1 tsp unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe glass bowl. Microwave on high for about 3 minutes, stirring halfway through cooking time. Stir in seeds and microwave on high for 3 minutes. Stir in butter and vanilla.  Then microwave for 1 more minute. Stir in baking soda until light and foamy. Immediately pour onto the prepared cookie sheet. Sprinkle with the remaining 1 tbsp seeds if desired.  Cool completely. Break into pieces, and store in airtight container.