Salted Roasted Sunflower Seeds Recipe
Learn how to roast sunflower seeds in the shell at home!
Servings 4 servings
Calories 200kcal
Ingredients
- 1 cup black sunflower seeds in the shell
- 2 tsp vegetable oil
- ½ tsp salt
Instructions
- Nicely rinse sunflower seeds in a colander under cold running water. Let them dry out a bit, or pat them with a paper towel, to get rid of the moisture.
- Heat a pan on the stove on medium heat. Sunflower seeds are immediately fried over high heat. Add your rinsed sunflower seeds and spread them out evenly on the surface. Stir constantly to roast seeds evenly.
- If you see that they are still wet and moisture is still evaporating, and then proceed roasting seeds without adding any other ingredients for several minutes.
- Add vegetable oil and salt, and mix them with the seeds. I would highly advise you against adding extra sunflower seeds while roasting. You won't get an even result. Making a new bunch is a better option.
- Stir sunflower seeds with a wooden spatula. You will need 12 to 15 minutes to get them roasted. Make sure to lower the heat to a minimum after popping sounds start. Watch out for the smoke, too. A light smoke indicates that the seeds are ready. However, if the smoke is strong, then your seeds are starting to burn.
- If you doubt whether sunflower seeds are ready, you simply taste them. The kernel in a roasted seed should be pale yellow in color and crisp in taste.
- When you are sure that seeds are roasted, cover the pan with a lid. Take it from the heat and set it aside for extra 10 minutes to get the best result. Serve cooled down!
Notes
*calories per serving (1/4 cup)