The first thing you need to roast the seeds, preferably in a cast iron skillet. Important! fry need not much, until then, until you begin to smell the seeds and they will become a Golden color. If you fry more, then halva can taste bitter.

Then we fall asleep our seeds in a blender and grind them for a very long time.

You should get a pasty mass density approximately as boiled condensed milk. It will take at least 20 minutes (if you have a powerful blender, possibly less).

Boil the syrup. To do this in a saucepan add sugar, pour water and put on fire. In the process of cooking the syrup do not interfere! Bring the syrup to a temperature of 121 degrees (+- 1 degrees). If you don't have a thermometer you can drop a drop of syrup in a glass of water, it should turn into a chewy caramel. If the drop spreads on the water - so not doverili, if turned into a Jawbreaker - digested.

While the syrup cooks, beat the protein in the lush foam.

When the syrup is ready, protein you also must be ready by now. Pour syrup in a thin stream in a protein with continuous mixing. Try to make the syrup does not fall on the blades of the mixer. You get a lush white mass.

Combine sunflower seeds and protein-sugar mass, gently stir from the bottom up.

Important! long mass is not stirred, otherwise you'll damage the fibers. Put the mass into shape, or formed of a single piece of halva and put in the fridge for about 3 hours. That's all halva is ready! Bon appetit!!!