To roast sunflower seeds, place about 1 cup (135 grams) of unshelled sunflower seeds in a bowl. Pour in enough room temperature water to cover the seeds completely, then add about 1/3 cup (90 grams) of salt. Soak the seeds in salt water overnight, then drain and pat them dry with paper towels. Spread the seeds evenly on a baking tray lined with parchment paper and preheat your oven to 300°F (150°C). Roast the seeds in the oven for 30 to 40 minutes, or until the white part of the shell is golden brown. Stir the seeds from time to time to help them cook evenly. Serve hot adding a spoonful of butter to the seeds. If you want to save them for later, let them cool and then transfer them to an airtight container. Keep reading for tips on seasoning the seeds!
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