Sunflower seeds are native to North America, and since the Native Americans discovered that sunflower seeds make a nutritious and portable food, they have been a popular snack. Sunflowers have become an important cash crop in the United States, and their seeds grace supermarket and natural food store shelves around the world. You don't need to settle for store-bought sunflower seeds, however. You can roast your own sunflower seeds at home in about 40 minutes.
- 2 cups sunflower seeds, dried and de-hulled
- Shallow pan
- Salt to taste
Preheat the oven to 300 degrees.
Spread the sunflower seeds in a shallow pan.
Roast the seeds for 30-40 minutes, stirring occasionally. You will know when they are finished when they turn golden brown.
Remove the sunflower seeds and allow them to cool.
Sprinkle salt on the sunflower seeds to taste, or leave them plain if you prefer. Store sunflower seeds in an airtight container.
Things You'll Need
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.