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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 2186g Recipe makes 1 cup) |
||
| Calories 820 | ||
| Calories from Fat 642 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.4g | 109% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 13.6g | ||
| Polyunsaturated Fat 47.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 56628mg | 2359% | |
| Potassium 1003mg | 28% | |
| Total Carbohydrate 27.0g | 9% | |
| Dietary Fiber 15.1g | 60% | |
| Sugars 3.8g | ||
| Protein 32.8g | 65% | |
Ingredients
- 1 cup sunflower seed
- 2 quarts water
- 1/2 cup salt
Directions
1
Place water and salt in a saucepan.2
Rinse sunflower seeds and remove any plant or flower head matter.3
Add sunflower seeds to water& salt in pan.4
Bring water to a boil, then turn down to simmer.5
Simmer 1 to 1 1/2 hours.6
When done, strain water& seeds through collander& allow seeds to dry on paper toweling.7
Do not rinse.8
Preheat oven to 325 degrees.9
Spread seeds on a cookie sheet& bake for 25 to 30 minutes.10
Stir frequently.11
Remove from oven when seeds are slightly browned& fragrant.12
NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).
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Featured Reviews for This Recipe
From: Chef #1010678
On Nov 1, 2008
This is an excellent recipe. I have been making sunflower seeds for years and hadn’t quite found a favorite now I have. I thought it was strange to boil them, but I try it out anyway and was glad I did. Thanks!
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