2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 1/2 cups raw sunflower seeds, roasted
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda

Butter a 15 x 10 x 1-inch baking pan.

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 degrees F (hardball stage). Stir in sunflower seeds and butter. Cook over medium heat to 300 degrees F (hard-crack stage).

Remove from the heat; vigorously stir in vanilla extract and baking soda. Pour into a buttered 15 x 10 x 1-inch baking pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with wax paper between layers.