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Did these today the timing was way off based off of the temperature it did not cook like specified took about 30 minutes for each pan… And even then it wasn’t like a typical sunflower seed
This is from the National Sunflower Society website:
Preheat the oven to 300 degrees Fahrenheit. Spread the sunflower seeds evenly on a cookie sheet or shallow pan and bake for 30 to 40 minutes or until golden brown, stirring occasionally. The seeds will often develop a small crack down the center as they roast. Test after each stirring to see if the seeds are completely roasted by tasting. After roasting, remove seeds from the oven and allow them to cool completely. Then store the seeds in an airtight container for future snacking.
400 is too high. Too many of them burned. Next time I’ll do 325.
Ugh. Guys! Why didn’t y’all warn me about the holes in the shells and the maggots? And hi stay, 400 at 10 minutes is far too high a temp after 20 in hot water, slow and low… maybe I’ll try again next year but I am grossed out.
Okay, correct, the maggots are gross. We didn’t warn you about them because that’s not been a problem for us, luckily! Where did you get your sunflower seeds from? If you purchased them, take them back. If they are from your own sunflowers, I’m not sure how to keep that from happening again. Too bad there’s not a site called Simply Gardening.
This was terrible advice. Followed instructions step by step, same temps, seeds seemed perfect, exact times…after baking we cracked open a ton of seeds and there was nothing inside (even though they had something inside them before and after boiling. Not sure what happened, however did some sound advice from somewhere else. The seeds need to be completely dried out before attempting anything with them (boiling in salt water and then roasting). Wasted a beautiful head of seeds, so now waiting for my next few sunflowers to finish dropping their petals and drooping over before collecting those ones and starting again.
Hi GS, I’ve roasted sunflower seeds this way so many times without an issue, and have never encountered the “nothing inside” issue that you did. No idea what happened. I haven’t had to dry the seeds first, as they are ready when they come out easily and the squirrels start eating them. I can tell you that if you crack open a shell after boiling and roasting and there is nothing inside of it, there was nothing there to begin with.
You got worms in your seeds. They make a tiny hole burrow in there, feed on the seed and then turn into a moth. It’s not the recipe fault. Next time spray them with tempo to control your bugs.
Boil them for several hours in salt water till shell gets soft.
Then roast them and you do not need to bother with shell peeling. Eat it whole with shells, they changed constitution, they are crispy and tasty now. Unpeeled the seeds are even more delicious.
about how long should I boil them and then what should I cook them at. I would love to be able to just eat the whole thing
It is traditional way of sunflower seeds roasting in Ukraine or Bulgaria. You can buy roasted sunflower seeds in food stores, they are unpeeled and they are eaten as they are. Roasted peelings add baked flavor to the whole meal.
I take a pot, add seeds to it and pour salt water till water level is covering seeds (they float in the water so I have to remember initial seed level elevation preceding water addition). I boil it till almost all the water boils out. If you add more water, you will have to boil it more time till the pot gets dry (it will only prolong preparation time).
To soften shell it is sufficient to boil-out as much water volume, as was volume of seeds in pot.
I stire contens in pot during boil-out.
Water gets colored from shells and gain dark brown or black color, so at the end of boiling, when there is only a little of water left in the pot, I wash ugly black water away from seeds by fresh clean water.
Then I put dried boiled wet seeds on baking tin and put it into electric oven and roast them 150°C. From time to time I take out the baking tin and mix the seeds, because seeds at the top are roasted and seeds at the bottom are wet. The dried out seeds tend to scorch. Unfortunately seeds are black, so you cannot tell when they are getting burned. If you burn them, they will be spoiled and bitter. So I spend a lot of time by tasting the seeds during roasting.
It is possible to roast only a thin layer of seeds on baking tin, that means several roasting attempts. It is also possible to remove roasted top layer from baking tin continuously to prevent scorching.
Thank you for sharing all these pointers, Tom!
You are welcome.
The process of roasting is very time demanding but resulting taste is way better than potato chips or corn nachos snack.
I run roasting campaign in larger scale to be “cost effective”. I order 10kg of bird food sunflower seeds and prepare batch of 1-2kg in a giant pot.
Bird food contains pieces of sunflower sticks and leaves. I do not remove them, I cook them altogether. Still the final taste is superb.
Seed shells soak up salted water during boiling phase and during roasting phase the water evaporates from shells, but salt remains. That is source of light salty taste.
I store roasted seeds in large glass jars, as long as they are dried and salty, they keep fine for years (I never stored it for such long though).
Beware of heightened consumption of roasted seeds, they naturally contain lot of oil so a gain of personal weight is rapid.
In comparison with roasted pumpkin seeds in shells, the shelled sunflower seeds do not cause constipation (so much).
Do you call the seeds before the prep? Mine came out with small pieces of flower. Does that need to be sorted out, or do you just avoid it when eating? I also saw an article that said you can use a rolling pin on the seeds then put in water. Shells will float to the top and seeds will sink, if you want to she’ll them without equipment.
Hi Jean, it hasn’t really been much of an issue for me, but if you are seeing small pieces of the flower I would try to remove them before boiling them. Interesting idea on the rolling pin, I haven’t tried that!
I super appreciate this top rated recipe because I’ve never tried this before. However, 400° on the top rack is a little too hot imo. Just be cautious. Thank goodness I was paying close attention and lowered the rack to the middle. Overall, pleased with the end results after adding a dash of common sense.
Hi Melissa, everyone’s oven is a little different. You really do need to pay attention and adjust to what works best for your oven.
This recipe is simple and to the point of how to roast sunflower seeds. The content is easy to read and just about everyone will understand it.
It would have been a plus to see just how it is done, though. By way of step-by-step pictures or a short video. Visuals help a lot of people.
I would have liked it better if the author had added a quick comment on how to season the sunflower seeds.
Thank you this was great information
How to flavor (store bought, already roasted, unsalted, in shell) seeds with cheddar powder, dill powder, etc?
Hi, Stephanie! I’d recommend tossing the seeds with a little olive oil then with the spice mix you’d like to use, and then toasting them briefly in the oven. I know they’re already toasted, but I think even a quick 5 minute toast will help the spices stick. Enjoy!
Wonderful. I added a bit of garlic salt and they tasted great!!!
I’ve been looking for a salt and vinegar sunflower seed recipe in the shell. Can you help me?
If you want a good vinegar flavor, use powdered malic acid. It’s the acid from fruit. It won’t take much. The vinegar powder I’ve used is cut with dextrose and is very weak.
Hello, I’m harvesting my first sunflowers soon, and how do I know if they’re ready? Have some with very dark purple shells, not sure if they’re ready?
Hi Faith, if they are practically falling out of the sunflower, they are ready. Also, you can pull one out, crack it open and eat it raw to test.
save at least 10 seeds to start plants again next year. i have a hard time starting them. my plants have been in our family over 150 years.
My husband planted 3 sunflowers last year, they was over 8ft high and the sunflowers was huge. So this he planted more and they was huge as well weighing 9.7 lb sunflower with very large and meaty seed that i will soon roast..
how do u save the seeds to plant for next year.. do u roast them or just leave them.. I don’t want to ruin them .
Has anyone tried making flavored sunflower seeds?
Not sure what kind of sunflower plant I have at my grandmas house hope they are mammoth and how do you make smaller ones roasted? Thanks
Hi Caleb, it’s not really worth it to roast the seeds from smaller sunflowers, they’re too hard to eat! Best to leave them for the birds (and squirrels). But, if you wanted to, you probably only need to roast them for a few minutes.
How long will these keep if sealed in FoodSaver bags and kept in a cool dry place away from the sun???
Hi Jeb, well I’m still eating my sunflower seeds from last season, which is almost a year ago, and they were kept in an open bowl. So I’m guessing for a while.
Awesome. Doing 8 cups of seeds now and that’s only about a third of what we had growing…
is there anything we can do with the boiled water (juice) to make some kind of oil?
Hi Betty, Not that I’m aware of.
I soaked my seeds overnight in a bowl of saltwater
Then I roasted them in the oven at 250 F for two hours, and they came out perfect.
No worries about burning them when using a lower temperature.
Roasted mine at 300f for about 40mins…also perfect :) good medium time balance without fear of burning.
Yeah George’s method is much better. At 400F you get uneven results, mostly hard shells with mushy hearts or hard shells with crispy hearts. Soak overnight and roast at 250F.
I only have about 1/3 cup of seeds (sent to me by a friend to plant–planted 41 of them) that I want to roast. How long would you roast that little bit at 250F?
I’m guessing it will be the close to same amount of time, but perhaps a little less. Hope that helps!