Makes buttery salted sunflower seeds.
Pick your seeds out of the sunflower and put them into a bowl. Pour water into the bowl, enough as to where the sunflower seeds are floating. Then add salt to the water and seeds, depending on how many seeds you have, start with 1/4 cup of salt and stir real good. Let them set in the salt water over night. Stir them now and then. After soaking all nite, drain the water off and put the seeds on wax paper and let dry. They will turn white. Take a cookie sheet and put butter or margarine on it and heat it up and spread the margarine out to coat the pan. Set oven at 350. put the seeds on the cookie sheet and bake about 15 minutes. Make sure you stir the seeds up so they get coated with margarine. Let them cool. You can crack them and eat the insides or eat them whole. Enjoy...
It is best if you dry the sunflowers in the sunflower head itself. I hang my sunflower heads in a dry dark shed that has a little breeze blowing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 82 | ||
Calories from Fat: 65 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1673.9mg | 58 % | |
Potassium 90.3mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.6g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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