Ingredients:
3 cups sugar
1 cup light corn syrup
1/2 cup water
2 to 2 ½ cups roasted and salted sunflower seeds
2+ teaspoons baking soda (per Margie’s advice I used about 1/2 a teaspoon more – – it makes it foamier)

Directions:
In a heavy saucepan, stir together the sugar, corn syrup and water. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Continue cooking without stirring until the temperature reaches 280 degrees on a candy thermometer (or until a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle – – soft crack stage).

Stir in sunflower seeds gradually so mixture continues to boil. Cook, stirring often and watching closely  until temp reaches 300 degrees (or until a small amount of mixture dropped into cold water separates into thread which are head and brittle – hard crack stage).

Remove from heat. Add the baking soda, stirring in gently but quickly. (Don’t over stir – – just get the baking soda mixed in.) Pour into a greased large cookie sheet without spreading with a tool. (It makes the surface look rough if you do.) Cool. Break into pieces.

Makes 2 + lbs.

NOTE: To make peanut brittle, use 3 cups salted peanuts instead of sunflower seeds.