How to Harvest and Roast Sunflower Seeds

Ingredients

• 1 cup raw in-shell sunflower seeds
• 2 1/2 Tbsp kosher salt, or 2 Tbsp table salt
• 1 quart water

Directions

1. Add the sunflower seeds, salt, and water to a medium saucepan. Bring everything to a boil, then lower the heat so it simmers steadily for 15 to 20 minutes.
2. Pour off the water, then scatter the seeds across a sheet pan in a single layer. Slide the pan onto the top rack of a 400 degrees F oven and roast for 10 to 15 minutes.
3. Once you reach about 10 minutes, pull out a few seeds and check them. If they need more roasting for your taste, put them back in the oven for another 2 to 5 minutes.
4. Continue checking them every few minutes until the seeds are dry enough and roasted the way you like them.
5. Watch closely as they finish, because the seeds can move fast from ready, dry and easy to crack, to overdone, browned outside and black inside.