WARNING! THESE SUNFLOWER seeds are highly addictive. Do not attempt this recipe unless you have a good stock of beer to go with them or your self-control is firmly in hand. To those with self-control, I might add that these sunflower seeds make a wonderful addition to salads, especially spinach salad dressed with a soy vinaigrette.
MAKES 2 CUPS
INGREDIENTS
- 2 cups hulled sunflower seeds
- ¼ cup tamari or soy sauce
INSTRUCTIONS
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or lightly oil the sheet.
- Combine the sunflower seeds and tamari in a medium-size bowl. Toss to coat well. Spread out on the baking sheet.
- Roast for 15 to 20 minutes, scraping the seeds off the paper with a spatula and stirring well about halfway through, until the seeds are lightly browned and the tamari is all absorbed. Check frequently during the last 5 minutes to prevent scorching.
- Transfer to a medium-size bowl to cool completely. The seeds will become crisp as they cool.
- Store in an airtight jar for up to 1 week at room temperature or for up to 1 month in the refrigerator.
