25 g sunflower seeds 
2 pinches of salt 
190 g Dansukker Light Muscovado Sugar 
280 g Dansukker Light Syrup 
200 ml whipping cream 
30 g butter

Toast the sunflower seeds in a dry frying pan. Add the salt and put to one side.

Combine the muscovado sugar, syrup and whipping cream in a thick-bottomed saucepan. Bring the mixture to a boil, stirring occasionally, until the thermometer reads 124°C or the mixture passes the cold water test.

When the caramel is cooked, add the butter and sunflower seeds, stir until the butter melts. Pour the caramel mixture into a jug and divide it between small moulds. Leave to set. Store at room temperature.