The end of summer yields many wonderful surprises including an abundance of sunflower seeds. If you have a greater yield of sunflowers, roasting them may be the best option for you. Here’s roast some sunflower seeds. Does this Spark an idea?
1. Prepare the sunflower seeds. If the sunflower seeds are still in their shells, soak them in water overnight. Add a dash of salt to them to help soften the shells. Drain the sunflower seeds and let them dry thoroughly.
2. Preheat the oven to 300 degrees. It’s better to use a preheated oven because it cooks more evenly.
3. Spread out the sunflower seeds on a cookie sheet. Add some spices such as garlic powder, herbs such as basil and thyme or even cayenne pepper. Drizzle on some olive oil and place the uncovered sunflower seeds in the oven.
4. Roast the seeds for at least 25 minutes or until they are roasted as desired. Carefully watch the sunflower seeds to be sure they don’t burn and check them at ten minute intervals.
5. Cool off the sunflower seeds. This should take about 15 minutes. Once the sunflower seeds have cooled, they are ready to eat.
6. Store the sunflower seeds in an air tight, sealed jar or container. You can also use a plastic storage baggie. Store the sunflower seeds in a dry cool place. A refrigerator shelf is fine. This will prolong the life of the sunflower seed snack.