2 cups shelled, raw sunflower seeds
1 tsp grapeseed oil
1 tbsp smoked paprika
1/2 tsp cayenne
1/4 tsp fine sea salt

In a dry (preferable cast iron) pan, heat the seeds on medium heat, stirring often, until they start to "pop" a bit and crackle.

Remove to a bowl, toss with the oil and then the paprika, cayenne and salt.