I have to admit. Sunflower seeds are really addicting. Especially when you have to crack the shell to get to the seed. I feel like a cowgirl. Crack, spit, eat. So, how can you enjoy the same pleasure? Grow your own sunflowers. Harvesting is easy. Then soak and roast. Easy peezy.
Okay, let’s be real, Anna. I am not growing sunflowers.
Guess what? You don’t have to grow them. Buy the seeds here. (Note you can sprout them too.)
Personally, I like my sunflowers to have a slight salty taste. You can skip this step it you don’t like the taste or want to avoid salt. Please read why you want to soak your seeds. Soaking helps to plump up the seeds.
Add 1/4 cup or 1/2 cup of salt to per 2 quarts of water and then dump in the seeds. I use Celtic Sea Salt. (I have been thinking of switching to Himalayan Salt. Anyone use this salt for their sunflower seeds?)
Leave seeds to soak for 24 hours. Then drain and pat dry on a towel.
Some people skip to roasting right away. I don’t and wait until they are dry. How about you?
Check out my video of what the seed look like. Nice and plump!
Roast those Sunflowers
Okay. We are getting to the yummy part. Once the seeds are dry, roast them in the oven for 30 to 40 minutes at 300 degrees. Check on them around 20 minutes. Some people say the seeds crack but in three years, this has never happened to me.
Despite what I have read, my seeds don’t get “toasted” looking. (My pumpkin seeds do.) I just take a few and feel them to see if they are hard enough for my taste. Sometimes, I have left them in longer and the worse thing that happens is the seed inside is really toasty.
Check out my video of how the seeds look in the oven. (Yes, I am obsessed with filming everything with my smartphone.)
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Join the Conversation:
- Do you grow your own sunflowers?
- If not, do you buy raw sunflowers and soak them anyways?
- What is your favorite way to roast the sunflower seeds?