Roasting sunflower seeds - possible with or without the shell

Roasting sunflower seeds - possible with or without the shell

Roast sun seeds in a pan without oil

  1. Place the coated pan on a stove top that is fully turned on.
  2. Wait until the pan is hot.
  3. Turn off the burner. The heat given off by the hot pan is perfectly adequate for the small kernels.
  4. Put in a serving of sunflower seeds.
  5. Rock the pan back and forth so that the kernels roast evenly. You can also use a wooden spatula.
  6. Remove the kernels from the pan as soon as they are light brown.

Roast sun seeds in oil

If you are using an uncoated pan or want to season the kernels, add a little oil.

  • one tablespoon of oil is sufficient
  • Put the kernels in a preheated pan
  • Roast on a low setting
  • stir constantly

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Tips

Finally, you can add salt and spices to the sun seeds for a more tangy taste.

Roast the kernels in the oven

The oven can step in for larger quantities. The roasting process takes a little more time, but we are still talking about a few minutes.

  1. Preheat the oven. The optimal roasting temperature is 180 degrees top and bottom heat.
  2. Distribute the solar cores on the sheet, they should not lie on top of each other.
  3. Shift the seeds every minute with a wooden spoon.
  4. The sunflower seeds are roasted in just a few minutes. Take the kernels out of the oven and off the tray.
  5. Let them cool down before using them or storing them for a few days.

Roast the unpeeled kernels

Unpeeled kernels, mostly salted, are a popular snack that you can easily make yourself. You need 6 tablespoons of salt and about 400 ml of water per 500 grams of sunflower seeds.

  1. Dissolve the salt in the water and add the sunflower seeds.
  2. Leave the kernels in the saline solution for at least 6 hours. You can also soak in it for longer, for example overnight.
  3. Pour off the water.
  4. Spread the kernels on a baking sheet lined with baking paper without overlapping.
  5. Put the tray in the oven. Set the temperature to 160 degrees Celsius.
  6. Turn the sunflower seeds over on a regular basis.
  7. Roasting is complete after about 30 minutes, when the kernels are evenly browned.

Caramel-flavored sunflower seeds

If you add 1 tablespoon of sugar for every 100 grams of peeled sunflower seeds when roasting in the coated pan, you will get caramelized seeds after a few minutes of diligent stirring. But be careful: caramelized kernels are very hot. Let them cool down on a plate first.

durability

Only freshly roasted sunflower seeds score points in terms of taste. Roast more seeds only if you can use them up within a few days. These are kept cool in a screw-top jar.

Conclusion for quick readers

  • Without oil: heat the coated pan; Turn off hotplate; Put in pips; toast while stirring
  • With oil: heat 1 tablespoon of oil; Add kernels; toast on low heat; stir
  • Tip: For more seasoning, add salt or spices at the end
  • In the oven: 180 degrees top and bottom heat; finish roasting in a few minutes; turn occasionally
  • With bowl: dissolve 6 tablespoons of salt in 400 ml of water; Soak 500 grams of sunflower seeds in it for at least 6 hours
  • Roasting: pour away the water; Roast the kernels at 160 degrees Celsius for about 30 minutes; turn occasionally
  • Caramelizing: Toast the kernels with sugar in a coated pan; let cool down.
  • Shelf life: the taste diminishes; store for a few days at most; store in screw jar

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