I had some raw seeds, and usually they work, because I'm either cooking or baking with them, so they get toasted or roasted or...
But the recipe I was making was going to be served cold, so I wanted to amp up the flavor profile by lightly toasting the seeds.
And it was so simple.
Pour the recipe amount, in my case a half cup of seeds in a single layer across the bottom of a good sturdy pan.
Toasting the seeds adds a nice dimension to any recipe calling for sunflower seeds.
If you want to do this for snacking purposes, which I've done, lightly spray the seeds with a good cooking spray and then salt them, lightly. You don't need a lot of either one.