Wednesday, February 29, 2012

I've seen everyone's input on how to make salted sunflower seeds in the hull and I've also seen input on bbq, ranch, etc. But I'm looking for something different. I want to try to make my own sweet seeds. I'm thinking like brown sugar cinnamon or just sugar. But I definitely want to try a sweet approach. Any ideas on how to go about making them?|||Ingredients
2 cups raw sunflower seeds
2 tablespoons tamari
1 tablespoon bland oil (corn, safflower, etc.)
1/4 teaspoon salt-free garlic powder
1/2 teaspoon salt-free onion powder
1/4 teaspoon cayenne (optional)
Directions
1Preheat oven to 350 degrees.
2Toss all the ingredients thoroughly in a mixing bowl.
3Arrange and spread the nut mixture on a large baking sheet.
4Roast for about 15 minutes, stirring occasionally until sunflower seeds are medium brown on all sides and all the tamari has evaporated. *WATCH* roasting process carefully.
5Remove from oven and allow to cool. Store in airtight container.

Ingredients
2 cups raw sunflower seeds
3 tablespoons honey or agave nectar (warm the honey first)
2 tablespoons bland oil (any unflavored oil such as sunflower, safflower, corn, etc.)
1/2 teaspoon salt
Directions
1Tip: by warming the honey first, it will be much easier to stir the honey in with the seeds.
2PREHEAT oven to 325潞.
3In a mixing bowl combine all the ingredients and stir well to coat the seeds.
4Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
5Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
6Remove from oven and cool completely.
7Transfer to airtight container.

|||Caramelized Sunflower Seeds

Serves 4


1 1/2 cups peanut oil
1 cup sunflower seeds
1 teaspoon kosher salt
1/2 cup confectioners' sugar


In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt over the seeds and coat with confectioners鈥?sugar, a little at a time, allowing the sugar to melt into the seeds. Toss the seeds by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the seeds are coated. Do not use hands or a spoon to toss. The seeds should have a glaze of sugar.
Carefully add the seeds to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

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