Instructions: Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside.

Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds.

Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea.

This recipe yields 1 1/2 cups.

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