Sunflower seeds may be roasted with or without a pretreatment that salts the seed inside the shell. For salted seeds, wash seeds and put in a salt water solution. Let stand overnight. To make the salt water solution, dissolve two to three tablespoons salt in one quart of hot water. After soaking, drain seeds and pat dry with paper towels. If you don't want salted seeds, skip this step.

Spread seeds evenly on baking sheets. Roast in a 300 degree oven. Small seeds will be ready in 20 to 25 minutes. Sunflower seeds may take 30 to 40 minutes, especially if soaked before roasting.

Stir seeds frequently while roasting. When roasted, let seeds cool. Store in airtight containers.

For buttered seeds, toss warm seed with melted butter after removing from oven. Use about one teaspoon butter for each cup of seeds. Other spices, such as onion powder, garlic powder or chili powder, may be added at this time or before roasting.

Note: The same process can be used for roasting pumpkin seeds.

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