Simple Roasted Sunflower Seeds (Kernels) Recipe

Simple Roasted Sunflower Seeds (Kernels) Recipe

Author: Tiffany, Mornington Lane

With just three ingredients, this simple recipe for homemade roasted sunflower seeds makes deliciously golden brown kernels you can’t resist!

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Prep Time 2

Cook Time 25

Total Time 27

Course Appetizer, Snack, Topping

Cuisine American, Chinese, Mediterranean, Spanish

Servings 15

Ingredients

16 ounces Sunflower seed kernels (no shell), raw, unsalted
2 tablespoonds Olive oil
½ teaspoon Salt (table), plus more to taste

Instructions

Preheat oven to 325 Fahrenheit.
In a mixing bowl, combine raw sunflower seed kernels with olive oil and salt. Mix well to fully coat all kernels.
In a roasting baker pan, spread the sunflower seeds in a single layer. If the seeds cannot be spread in a single layer, batch-roast the seeds in 2 or more batches. Bake uncovered for about 20-25 minutes, stirring occasionally to ensure the seeds do not burn. Remove from the oven when they look golden brown. Note: My batches baked for 23 minutes.
Allow to cool for 5 minutes or so before enjoying.

Notes

Variations and Substitutions:

Sprinkle on a little paprika for a smokey kick
Add creole seasoning, such as Tony Chachere’s, to spice it up with some heat
Use Lawry’s Season Salt for a savory bite

Storage Instructions:

Since nuts and seeds go rancid over time, store homemade roasted sunflower seeds in a sealed glass container in the pantry for up to a few weeks. Be sure to check for signs of spoilage before consuming.

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