How to Make Kozinaki
- Stir-fry the sunflower seeds on a dry skillet.
- Pour the sugar, lemon juice, and water into a sauce-pan with a thick bottom, and heat on a low heating until you get a gold-colored syrup.
- Pour seeds into syrup, and stir well.
- Place on a baking paper, or other non-sticking surface, and make an even layer.
- Cut into rectangles while hot, and let to cool.
- Keep in a glass can under a lid for up to 2 weeks.