Ingredients for Salted In The Shell Sunflower Seeds
- 5 lbs large sunflower seeds (Sigco Sun Products brand recommended)
- Water
- 1/2 cup canning salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salted In The Shell Sunflower Seeds? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salted In The Shell Sunflower Seeds
- Rinse 5 lbs of sunflower seeds in a colander under warm running water.
- Gently shake the colander to remove excess water.
- Transfer the rinsed seeds to a large stockpot.
- Add 8 cups of water and 1/2 cup canning salt to the stockpot.
- Stir gently to combine.
- Cover the stockpot and place it in a cool area (e.g., a cool room or cold porch).
- Allow the seeds to soak for 48 hours, stirring gently with a stainless steel spoon four times during this period. The longer the soak, the more flavorful the seeds will be.
- After 48 hours, drain the seeds, reserving the brine if you wish to make another batch later.
- Spread the drained seeds on a clean terry cloth towel. Wrap the towel tightly around the seeds and press gently to remove excess moisture.
- Spread the seeds in a single layer on baking sheets.
- Place the baking sheets into a cold oven.
- Turn the oven temperature to 250°F (120°C).
- Bake for 3-4 hours, turning the seeds every hour with a spatula to ensure even drying. Drying time may vary depending on the quantity of seeds and oven.
- Once the seeds are completely dry and crunchy, let them cool completely before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
3g
Fat
9g
Carbs
2g
