Roasted sunflower seed salad topper recipe
Roasted Sunflower Seed Salad TopperThis article was published by: Matthew
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Sunflower seeds are a low cost, healthy, and earth-friendly ingredient. This recipe creates seeds that are good as a snack and are especially popular with my family and friends as a salad topper. Commercially roasted sunflower seeds are good, but like all seeds and nuts, they degrade over time and so fresh roasted is much, much better. You can also replace the salt with Cajun Seasoning or add powdered garlic. Consider a tablespoon or more of brewer’s yeast–delicious!
Ready in: 1 hour 3 mins
- 2 pounds raw sunflower kernels
- 1 tablespoon salt
- 1 tablespoon corn oil or olive oil
- 1/3 cup water
Preparation methodPrep: 3 mins | Cook: 1 hour
1. Preheat oven to 200 degrees F (95 degrees C).
2. Place kernels in a very large skillet or wok on medium-low heat.
3. Add oil immediately and stir until evenly coated.
4. You should hear a very low sizzle if the temperature is right. As you stir, you will see seeds darkening and smell the roasting. Lower the heat as much as possible, while still continuing to sizzle quietly. The goal here is to dry the seeds to a crunchy texture while also adding roasted flavor.
5. Put the salt and water into a metal metal measuring cup and heat very slowly to fully dissolve the salt.
6. When the seeds are roasted to taste, pour in the seasoning slurry and stir briskly. Keep on heat until fairly dried and the sizzling stops.
7. Place in the preheated oven until crunchy, about 20 minutes. Package in airtight container while still slightly warm to maintain crunchy texture.
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Reference: Roasted sunflower seed salad topper recipe
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