To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Spray 9-inch square pan with cooking spray. In large bowl, mix cereal, cranberries, almonds and sunflower nuts.
In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
Pour syrup mixture over cereal mixture; toss to coat.
Press firmly in pan. Cool completely, about 30 minutes.