Roasted sunflower seeds

Roasting raw sunflower seeds is an easy way to enhance their flavour.

Steps for preparation

To roast sunflower seeds in the oven:
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy clean-up.
Arrange sunflower seeds a single layer on prepared baking sheet. Roast until lightly browned and fragrant, stirring occasionally, about 10 to 15 minutes.
Remove from oven and cool before storing covered in the pantry for 3 to 4 months. Freeze for up to 1 year.
To roast sunflower seeds on the stove:
In a medium skillet over medium heat, heat sunflower seeds until lightly browned and fragrant, stirring occasionally, about 5 to 10 minutes.
Remove from skillet and cool before storing covered in the pantry for 3 to 4 months. Freeze for up to 1 year.
Recipe to roast sunflower seeds
Soak seeds in a mixture of 6 cups water and ¼ cup salt overnight. If you prefer unsalted seeds, omit the salt and soak seeds in water. If you don’t have the time to soak overnight, bring water, salt, and seeds to a boil on the stove, then turn down to a simmer and simmer for 1 to 1 ½ hours.
Run them through a strainer (don’t rinse them), and pick out all of the sunflower bits.
Dry the seeds on a layer of newspaper and paper towels for several hours before baking.
Preheat the oven to 325 degrees F. Spread the seeds in a single layer on a large baking sheet. Bake for 25-30 minutes, stirring frequently, until the seeds are slightly browned and fragrant.
They're ready to eat! For more flavour, sprinkle spices or drizzle olive oil. Store the seeds in an airtight container for weeks.