Caramelized Sunflower Seeds Recipes
ROASTED SALTED SUNFLOWER SEED
A great Fall favorite. Here's the most tasty and healthy snack you'll find anywhere this season. Great for parties, ball games, outdoor activities, even as lunch box snacks.
Provided by Fauve
Categories Fruit
Time 1h30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place water and salt in a saucepan.
- Rinse sunflower seeds and remove any plant or flower head matter.
- Add sunflower seeds to water& salt in pan.
- Bring water to a boil, then turn down to simmer.
- Simmer 1 to 1 1/2 hours.
- When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
- Do not rinse.
- Preheat oven to 325 degrees.
- Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
- Stir frequently.
- Remove from oven when seeds are slightly browned& fragrant.
- NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).
Nutrition Facts : Calories 817.6, Fat 72, SaturatedFat 6.2, Sodium 56656.2, Carbohydrate 28, Fiber 12, Sugar 3.7, Protein 29.1
CARAMELIZED SUNFLOWER SEEDS
Double or triple this little recipe and keep these yummy treats on hand. Keep them at room temperature in a tightly sealed container and crunch away at will! Use as a snack or sprinkle on salads, fruit, or sweet potatoes. This recipe is from the National Sunflower Association. Enjoy!
Provided by Nif_H
Categories Vegan
Time 8m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat sunflower kernels in a non-stick skillet about 3 minutes over medium-high heat.
- Stir in the brown sugar, stirring constantly until melted and kernels are coated.
- Turn out onto waxed paper to cool.
Nutrition Facts : Calories 94.3, Fat 6, SaturatedFat 0.5, Sodium 3, Carbohydrate 9.1, Fiber 1, Sugar 7, Protein 2.4
ROASTED BRUSSELS SPROUTS WITH SUNFLOWER SEEDS
They may be tiny, but seeds pack a powerful nutritional punch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Toss brussels sprouts, onions, salt, and 2 teaspoons oil in a medium bowl. Season with pepper. Arrange vegetables in a single layer on a rimmed baking sheet. Roast, stirring every 10 minutes, until golden brown and tender, 30 to 35 minutes.
- Transfer roasted vegetables to a serving dish, and toss with herbs, vinegar, warm chicken stock, sunflower seeds, and remaining 1 teaspoon oil. Serve immediately.
Nutrition Facts : Calories 177 g, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, Sodium 305 g
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