Roasted Sunflower Seeds
Here’s how the National Sunflower Association advises you to prepare them. Pack them airtight after cooling, so that you’ll have a “snacktivity” at the ready next time you have to wait for something.
“Cover unshelled seeds with salted water, using ¼ to ½ cup of salt per two quarts of water. Soak seeds in the salt solution overnight. Drain off the water the next morning and pat the seeds dry to remove excess moisture. (You can also roast the seeds unsalted, by simply skipping the soaking process). Preheat the oven to 300 degrees Fahrenheit. Spread the sunflower seeds evenly on a cookie sheet or shallow pan and bake for 30 to 40 minutes or until golden brown, stirring occasionally. The seeds will often develop a small crack down the center as they roast. Test after each stirring to see if the seeds are completely roasted by tasting. After roasting, remove seeds from the oven and allow them to cool completely. Then store the seeds in an airtight container for future snacking.”
National Sunflower Association
2401 46th Avenue SE, Suite 206
Mandan, ND 58554