If you have long been accustomed to buying sunflower seeds already roasted, then you should know that making roasted sunflower seeds gives you a much tastier result. You can control the desired level of roast, salt, and spices. You can also rinse the seeds at home before frying, which cannot be said with certainty about purchased seeds.
How to choose sunflower seeds for roasting?
To make roasted sunflower seeds at home, you need to buy raw sunflower seeds first. I like black sunflower seeds that have a more round shape. The ideal seed should be medium in size, “pot-bellied”, that is as if puffed up, with a thin shell. However, striped sunflower seeds are crispier because they have a thicker shell. But you can choose your favorite type for roasting.
Reading: How to roast shelled sunflower seeds
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Try buying sunflower seeds on the market. There you can take a seed, peel it and see the kernel before making a purchase. You will see if the skin is thin, the shape of the seed, how oily it is. Try to rub the kernel with your fingers. If the seed is good then it will be hard for you to crumble it. Inspect your future purchase for plant debris, the presence of crumpled and sticking seeds.
How to prepare sunflower seeds for roasting?
To get the best-roasted result, you need to clean raw sunflower seeds first. Get rid of all the big debris that can be handpicked. Take a colander or a sieve and rinse the seeds under cool running water. Stir them constantly in the sieve while rinsing to get rid of the coloring enzyme and unnecessary dust.
Spread out sunflower seeds on the flat surface covered with a kitchen towel or paper towels. Leave for some time to get dry or pat them with the additional towel.
How to salt sunflower seeds while roasting?
I prefer sunflower seeds without any added spices and, especially, salt. Only this way, I can taste the unique aroma and flavor of sunflower seeds and enjoy their oily texture. However, for those who prefer added salt in roasted sunflower seeds, I will share 3 easy ways to roast salted sunflower seeds:
- Dissolve salt in boiling water and soak the seeds in brine for 10 minutes before roasting. For 250 grams of seeds, you will need 1 tablespoon of salt.
- Dissolve salt in water. You need 1 teaspoon of salt and 50 milliliters of water for 1 cup of seeds. Add brine to the seeds in the pan at the very beginning of roasting. The water will evaporate, and seeds will absorb salt in the process of roasting.
- And the easiest method. Put seeds while they are still wet after rinsing into a frying pan and add half of a teaspoon of salt (for each cup of sunflower seeds in the shell). Stir constantly.
Do you need to roast sunflower seeds with oil or not?
Oil gives sunflower seeds a somewhat unique aroma and makes them crispier while roasting. However, you do not need to add oil to the pan if you do not want to. Roasting seeds without oil will give you a bit drier result. Sometimes sunflower seeds can be oily by themselves. Therefore, you do not need to add extra oil to the pan. Simply sprinkle a few drops of oil at the end of frying, purely for some extra flavor. When you use oil, sunflower seeds in shells are roasted at a higher temperature. That results in crisper, fattier, and more aromatic seeds. In general, you should add 1 tablespoon of oil for 250 grams of sunflower seeds in the shell.
If you tried my recipe for the Pan-roasted sunflower seeds and you liked it make sure to share it with your friends or leave feedback in the comment section. I would highly appreciate it if you did.
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