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Roasted Sunflower Seeds

This recipe involves roasting raw sunflower seeds in a skillet to bring out their natural nutty flavor and crunchy texture. The process highlights their golden-brown appearance and aromatic scent, transforming them into a savory snack or salad topping. The final product is crispy, golden, and irresistibly fragrant.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4
Course: Main Course
Cuisine: General
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw sunflower seeds unsalted preferred
  • 1 teaspoon olive oil optional for even roasting
  • ΒΌ teaspoon fine sea salt adjust to taste

Equipment

  • Skillet
  • Spatula or spoon

Method
 

  1. Heat a dry skillet over medium heat until warm and fragrant, about 2 minutes.
  2. Add the sunflower seeds to the skillet in an even layer, allowing them to toast gently. Stir or shake the pan frequently to prevent burning and promote even browning.
  3. Toast the seeds for about 10-12 minutes, watching for a deep golden color and a nutty aroma filling the air. They will start to crackle lightly as they toast.
  4. Remove the skillet from heat once the seeds are evenly golden and fragrant, then transfer them to a bowl or plate to cool slightly.
  5. If desired, toss the warm seeds with a teaspoon of olive oil and a pinch of salt to enhance flavor and shine. Mix well to coat evenly.
  6. Let the seeds cool completely before enjoying or storing them in an airtight container for up to a week. They will become crisp and crunchy as they cool.

Notes

For extra flavor, sprinkle spices like smoked paprika or chili powder before cooling. Store in a cool, dry place to maintain crunch.