Heat a dry 10-inch skillet over medium heat. Add the puffed rice and toast for 1 to 2 minutes, shaking often, until it sounds crisp and smells lightly nutty. Tip into a large bowl.

In the same skillet, toast the sunflower seeds for 2 minutes until golden, then add them to the bowl with the puffed rice.

Stir in the black sesame seeds and chopped dried cranberries. Set the bowl near the stove, you'll need to move fast once the syrup is ready.

Line an 8 x 8 inch square pan with parchment and brush lightly with neutral oil. Oil a rolling pin or the back of a spoon too.

In a 2-quart saucepan, combine the rice syrup, sugar, water, and salt. Warm over medium heat, stirring just until the sugar dissolves.

Stop stirring and let the syrup bubble for 3 to 4 minutes, until it thickens and coats the back of a spoon in a thin sheet. If using a candy thermometer, it should read 115 C / 239 F.

Remove the pan from heat and immediately tip in the puffed rice mixture. Fold quickly with a silicone spatula until every piece is coated, working within 30 seconds before the syrup starts to set.

Scrape the mixture into the prepared pan. Press it firm and even with the oiled rolling pin, about 1.5 cm / 0.6 inch thick.

Let the candy cool for 12 to 15 minutes, until firm but still slightly warm, then cut into bars with a sharp oiled knife. Let it cool completely before separating the pieces.