Salted in the Shell Sunflower Seeds

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

A friend brought over a 50# bag of large sunflower seeds. I decided to try to salt and dry some,give out to friends and kids.If you have an opportunity to purchase Sigco Sun Products brand,South Dakota. They are twice as large as the ones you purchase in the store.This is so easy!

Ingredients Nutrition


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


Most Helpful

Haven't tried this yet, so cannot rate it - - but wanted to add a note, that if making large amounts of this, be sure to put the excess in the freezer as nutmeats will turn stale.

Krsi Sue May 14, 2006

I grew sunflowers this year, but had just over a cup of seeds, so I reduced this recipe. I let mine brine for 2 1/2 days, and they are VERY lightly salted. (Maybe because I used Kosher sea salt?) They only took an hour to roast, though (they sat in the oven all day before I turned it on), and they taste great, just not as salty as I would have liked. I'll try it again next year with different salt.

CongoGirl October 08, 2008

I had about 5 lbs of unsalted sunflower seeds in the freezer that were for our parrots but they've now decided they don't like them anymore. So I used this recipe to salt and roast some of them! Very easy, and turned out pretty good. I only had about 1 1/2 days to let them brine, so mine are lightly salted. But still a very tasty snack. Thanks for posting this.

Lunchmeat November 13, 2006

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