Best Roasted Salted Sunflower Seed Recipes

ROASTED SALTED SUNFLOWER SEED

Steps:

• Place water and salt in a saucepan.
• Rinse sunflower seeds and remove any plant or flower head matter.
• Add sunflower seeds to water& salt in pan.
• Bring water to a boil, then turn down to simmer.
• Simmer 1 to 1 1/2 hours.
• When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
• Do not rinse.
• Preheat oven to 325 degrees.
• Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
• Stir frequently.
• Remove from oven when seeds are slightly browned& fragrant.
• NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).

TAMARI ROASTED SUNFLOWER SEEDS

Steps:

• Preheat oven to 350 degrees.
• Toss all the ingredients together thoroughly in a mixing bowl.
• Arrange and spread the seed mixture on a large baking sheet.
• Roast for about 15 minutes, stirring occasionally until sunflower seeds are medium brown on all sides and all the tamari has evaporated. *WATCH* roasting process carefully.
• Remove from oven and allow to cool. Store in airtight container.

HONEY I ROASTED THE SUNFLOWER SEEDS

Steps:

• Tip: by warming the honey first, it will be much easier to stir the honey and sunflower seeds together.
• PREHEAT oven to 325º.
• In a mixing bowl combine all the ingredients and stir well to coat the seeds.
• Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
• Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
• Remove from oven and cool completely.
• Note: the sunflower seeds will stick together like candy brittle. Break apart and transfer to airtight container.

SALTED IN THE SHELL SUNFLOWER SEEDS

Steps:

• Put sunflower seeds in colandar and wash with warm running water.
• Shake dry in colandar.
• Place in tall stockpot.
• Add sunflower seeds.
• Add 8 cups water and canning salt.
• Cover.
• Set in a cool room or cold porch.
• The seeds will swell some.
• Let set for 48 hours, the longer you set, the longer the brine has a chance to work.
• I turned with a stainless steel spoon 4 times during this process.
• Drain the seeds, save the brine, if you want to make another batch.
• Pour the seeds into a terry cloth towel and wrap and press with your hand.
• Spread out on baking trays.
• Place in a cold oven.
• Heat oven to 250*.
• Turn every hour with a spatula.
• Dry from 3 to 4 hours. It depends on the amount of seeds you place on your trays.