Cover unshelled seeds with salt water. Use 1/4 to 1/2 cup of salt per two quarts of water. Bring to a boil and simmer for two hours. Drain and dry on paper towels. Seeds may also be soaked overnight in a salt solution.
Roast Sunflower seeds in a shallow pan at 300 degrees for 30 to 40 minutes or until golden brown, stirring occasionally. After removing from the oven, stir in one teaspoon of melted butter or margarine for every cup of seeds. Sprinkle on dry dill, salt & pepper, or powdered popcorn flavorings. Cool on a paper towel.