This roasted sunflower seed recipe is a late Summer and Fall favorite. In the past several years, sunflower seeds have become the rage. You find them everywhere, ball games, parties, outdoor activities, or just evening snacks. Such a great taste. It’s hard to believe how something this good, can also be good for you. So, join the millions who are eating healthy sunflower seeds. But first, grow them yourself. It’s fun to watch them grow and reach toward the sun with their bright, cheerful blooms.
Today’s Quote: “A failure is not always a mistake, it may simply be the best one can do under the circumstances. The real mistake is to stop trying.” – – B.F. Skinner
1 cup Sunflower Seeds
2 cups Water
1/2 cup Salt
Note: For a salt-free recipe, rinse seeds and go straight to step # 7.
First, add water and salt to a pot or saucepan.
Next, rinse sunflower seeds and remove any plant and flowerhead matter.
Then, add sunflower seeds to the water.
Bring water to a boil, then turn it down to simmer.
Simmer 1 to 1/1/2 hours.
Drain on a paper towel until dry. Do not rinse.
Preheat the oven to 325 ° F.
Spread seeds on a cookie sheet and bake for 25-30 minutes.
Remove from the oven when they turn slightly brown.
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