Roasted Salted Sunflower Seed

"A great Fall favorite. Here's the most tasty and healthy snack you'll find anywhere this season. Great for parties, ball games, outdoor activities, even as lunch box snacks."
 
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photo by Svirta photo by Svirta
photo by Svirta
Ready In:
1hr 30mins
Ingredients:
3
Yields:
1 cup
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ingredients

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directions

  • 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).

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Reviews

  1. debra_rene_clark
    This is an excellent recipe. I have been making sunflower seeds for years and hadn’t quite found a favorite now I have. I thought it was strange to boil them, but I try it out anyway and was glad I did. Thanks!
     
  2. Cristie S.
    If you use 2 cups of sunflower seeds use 1/2 cup of salt and 8 cups of water.
     
  3. LAUREN P.
    So yummy!
     
  4. majordonna
    This is an absolute gem of a recipe. Sooooo easy to follow. HIGHLY RECOMMENDED. Seeds turned out perfectly. Soft inside and nice and salty shell. If you want a brown inside and burnt shell cook it 10 minuets longer, (ha ha). Just follow recipe for a perfect seed.
     
  5. tbolts777
    This was the first time at roasting sunflower seeds. I've loved them ever since I was a kid and wanted to try roasting my own. This method worked perfectly! Boiled them for a full 1 1/2 hours. I used 2 cups of seeds instead of the 1 cup that was called for in the recipe. I used a large shallow casserole pan which easily held the whole batch. I stirred them at 10 minutes and at 20 minutes, then stirred them every 5 minutes until they were a perfect light golden brown. They were salted just right, not oily whatsoever, and super flavorful!
     
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RECIPE SUBMITTED BY

<p>September 15, 2007: Here's a photo of me and my two girls before leaving our hotel room to go to an Avett Brothers concert. We're all huge fans of the group. We're also huge fans of each other. It's fun to have adult children. <br /> <br /> <br />--- About me: I'm an artist, and art teacher to kids kindergarten age through 8th grade. My life whirls at a breakneck pace. I teach approximately 800 students, and have 30 different classes each week. It's crazy!!! The rewards, however, are the numerous hugs and good vibes I get from my students. If I didn't have my good-looking husband to stabilize me, I'd surely be sporting a straight-jacket. Oh, and did I mention my yarn obsession? I've made hundreds of crochet items in the past few months, and have a little shop on etsy. Check out my website when you have the time:</p> 8754768"
 
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