Ingredients:

  • 1-2 Large, Mature Sunflower Heads
  • 1 gallon Water
  • ½ cup Salt
  • 1-2 tablespoons Vegetable Oil, Olive Oil, or Melted Butter
  • Optional: Spices such as garlic powder, smoked paprika, chili powder, or herbs like rosemary (1-2 teaspoons total)

Instructions:

  1. Harvest the Sunflower Heads: Check for ripeness, cut heads, and remove excess stem.
  2. Seed Removal and Cleaning: Detach seeds from the head, remove chaff and debris.
  3. Brining the Seeds: Soak the seeds in a saltwater brine (water and salt) to season and plump them.
  4. Drying the Seeds: Drain the brined seeds and pat them dry. Air dry if needed.
  5. Preheat Oven: Preheat oven to 300°F (150°C).
  6. Toss with Oil (and Spices): Toss the dried seeds with oil (and any desired spices).
  7. Roast the Seeds: Spread the seeds on a baking sheet and roast, stirring occasionally, until golden brown and crunchy.
  8. Cool and Store: Let the roasted seeds cool completely before storing in an airtight container.