1 cup raw in-shell sunflower seeds
2 1/2 Tbsp. kosher salt, or 2 Tbsp. table salt*
1 quart water
* Add more or less salt to taste, up to 1/4 cup kosher salt for 1 quart of water.
Place sunflower seeds, salt, and water into a medium saucepan. Bring to a boil. Reduce to a simmer and simmer for 15 to 20 minutes. Drain the water from the seeds and spread the seeds out in a single layer in a sheet pan.
Place in a 400°F oven on the top rack and roast for 10 to 15 minutes. Starting at about 10 minutes, I recommend taking a few out of the oven to test. If they are not roasted yet to your satisfaction, return them to the oven for another 2 to 5 minutes. Keep checking every few minutes until they are dry enough and roasted to your satisfaction. The seeds can quickly go from done (dry and easy to bite to open) to charred (browned on outside and black on the inside). So as the time gets closer, keep an eye on it.
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