OK, I found a recipe for "sugared sunflower seeds" and adapted it. It's actually a recipe for a salad, and the sugared sunflower seeds (and pecans) are sprinkled on top. Here's a link to the recipe:http://heraldargus.com/articles/2010/09 ... 663171.txt
Basically, my version of the recipe goes like this. It's not really appropriate even in phase 2, except as an occasional snack. They wouldn't work using Splenda or other artificial sweeteners, because they don't caramelize. Fructose does caramelize and might work, but note that it caramelizes at a much lower temperature than table sugar (230 degrees fahrenheit, compared to 320 for table sugar). So the stove temperature would need to be kept low.
Candied Sunflower Seeds
7 or 8 T. Granulated Sugar
1 T Cinnamon and/or mixed spice (such as pumpkin pie spice)
2 C. Roasted Sunflower Seeds (I used half salted and half unsalted)
Sprinkle the sugar and spice in the bottom of a skillet, mix, then sprinkle the sunflower seeds on top. Put the skillet on medium-low heat, and stir constantly. After a few minutes, the sugar will begin to caramelize. Be sure to stir so that the seeds are evenly coated with caramel-spice mixture. Remove from heat and spread the seeds on waxed paper to cool. Store in a cool, dry place.
I tasted a few of the seeds and they are a lot like the peanuts in Crackerjack. While they're not a good SBD food, they are a pretty healthy snack in general, and inexpensive to make if you're giving gifts.