Wowza! Look at the size of that thing! This sunflower is called, “Russian Giant”. This particular variety produces a TON of edible seeds. Growing up, I remember eating them with my Mom from a huge Tupperware container. We would sit on the couch and crack the seeds open with our front teeth while watching t.v. My Mom is so good at cracking those dang things open. As a child, I hoped that one day I would be as efficient as she was at getting those seeds out. Eeehhh, didn’t happen. But! I still love sunflower seeds, and all the wonderful memories I have while eating them in the summer.
Roasted Sunflower Seeds
- 1 cup sunflower seeds
- 1 1/2 cup water
- 1/3-1/2 cup salt
- Step 1 Place one cup of unshelled sunflower seeds into a bowl.
- Step 2 Fill the bowl with water until seeds are just covered.
- Step 3 Add 1/3 to 1/2 cup salt and stir. Let the seeds soak overnight, so they absorb all that salty goodness. In the morning, drain the water out of the bowl and place seeds on a paper towel or cloth and pat dry.
- Step 4 Pre-heat the oven to 300F. Line a baking sheet with parchment paper and transfer the seeds. Make sure the seeds are spread out on the baking sheet to allow for even roasting.
- Step 5 Bake for about 30-40 minutes. Stir occasionally to make sure both sides are getting roasted. Keep an eye on the seeds when they are nearing the end, you don’t want to burn them! Shells should look golden brown when done.