Sunflowers (Helianthus annuus) are in bloom across Kentucky this week. Get out with your camera or even your paintbrush and enjoy these beautiful plants.
Salted Sunflower Seeds
1. Sort the raw sunflower seeds, removing any that are unusually small or flat, or that have holes in the shell. Check carefully---tiny holes are often caused by insect larvae.
2. Combine 1 quart of water and 1/4 cup salt in a bowl and mix until salt is completely dissolved. Use less or more salt if desired. You will need additional salt water if you plan to roast more than one pound of sunflower seeds.
3. Soak the sunflower seeds in the salt water at room temperature for 8 hours or overnight.
4. Drain the sunflower seeds in a colander or strainer and pat with paper towels to remove excess moisture.
5. Spread the sunflower seeds evenly in a baking pan or cookie sheet. Don't add more than a single layer of seeds.
6. Roast in a preheated oven at 300 degrees F for 30 to 40 minutes, stirring occasionally, until the shells are lightly browned and the seeds are fragrant. You can roast the seeds a darker if you prefer, but take care not to burn the seeds.
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