MAKE YOUR OWN ROASTED SUNFLOWER SEEDS!
Save money and get a delicious product at the same time! Using a very well-known sunflower brand, I compared prices between their roasted sunflower seeds versus making them at home. Their large size, 16 oz. sells for about $3.00. I bought 9 cups of raw sunflower seeds in the shell at Sprouts market for $3.47. The brand name at 8 cups costs around $12.00 versus 9 cups of Sprouts raw seeds which cost $3.47. A savings of approximately $8.53!! Plus, who knows how long those bags of sunflower seeds have been on the shelf at your local market!
To make 4 cups of your own roasted sunflower seeds, all you need is the raw sunflower seeds in the shell, a saucepan, water and kosher salt. A bonus of making the roasted seeds yourself is that you can regulate how salty (or leave them unsalted) you want them.
- Place 4 cups of raw sunflower seeds in a medium/large saucepan and cover with water.
- Add desired amount of kosher salt. For 4 cups of seeds, I use 3/4 cup of kosher salt. (Make sure you use kosher salt, not regular table salt.)
- Bring to boil and then simmer 15-20 minutes.
- Drain seeds and shake to make sure all the water is removed from them.
- Place drained seeds on two cookie sheets and place in preheated oven at 400 degrees for 15 minutes. Alternate the pans top to bottom shelves halfway through.
- After 15 minutes, check seeds for taste and put back into oven checking every 3-4 minutes. (Make sure you keep alternating sheets top to bottom shelves. Don’t leave seeds unchecked at this point because they can go from perfect to burned very quickly.)
- Once level of roasting is attained, (for me, it’s usually another 10 minutes) remove from oven, cool and store in closed container.
Here are some of the finished yummy seeds!