In a skillet at medium to high heat setting, heat the canola oil.
Add the sunflower seeds and garlic powder and toast for 4 minutes or until seeds become fragrant or begin to brown. Mix occasionally, to avoid uneven roasting.
Remove the skillet from heat, add dill weed and salt, and mix well.
Place the mix on a plate to cool. Store mix in sealed bags in cool, dry locations. Mix will keep for up to 2 weeks in appropriate conditions.
