Make Ahead

Hot and Sunny Sunflower Seeds

February  8, 2011
4 Ratings
  • Makes 2-1/2 cups
Author Notes

A couple of factors came into play with the invention of this concoction: my love of dry-roasted sunflower seeds with their msg and unpronounceable ingredients, a dwindling supply of Worcestershire sauce, and the many inches of snow and ice outside that make me not want to leave the house. I wanted something fiery, sweet, tangy and yummy, and I got it! This recipe is really easy but requires a couple of hours in a slow oven, in other words a great snow day project. My family loved them so I think this will become a regular winter snack. —Sadassa_Ulna

What You'll Need
  • 2-1/2 cups raw sunflower seeds
  • 6 tablespoons soy sauce
  • 1-1/2 teaspoons molasses
  • 2 tablespoons cane (white) sugar
  • 1 teaspoon malt (or other) vinegar
  • 1 teaspoon (or 2 tsp.) sriracha, depending on spice preference
  • 3/4 teaspoon organic garlic powder
  • 1 teaspoon tamarind concentrate/paste
  • 3/4 teaspoon anchovy paste (or Asian fish sauce)
  • 1-1/2 teaspoons toasted sesame oil
  • 1 teaspoon grounds cumin
  • 1 teaspoon ground coriander
  • 1 pinch ground cloves
  • 1 tiny drop orange oil (optional)
  1. Mix all ingredients - except for sunflower seeds - in a medium bowl with a whisk until thoroughly blended.
  2. Add sunflower seeds and stir to coat thoroughly.
  3. Spread evenly on a parchment lined rimmed baking sheet.
  4. Bake for 55 minutes at 250 degrees Fahrenheit, at the halfway point, pull out from the oven and stir thoroughly*.
  5. Stir thoroughly once again and reduce oven temperature to 170 degrees. Bake another 30 minutes. At this point the seeds will start to bunch or cake together and they will be dry enough to crumble apart with your hands instead of stirring.
  6. Bake another 20-30 minutes. Break apart to your desired consistency (my family likes them in clusters); put back in oven and TURN OFF the heat for final drying of 30 minutes (or overnight). Total cooking time is about 2-1/2 hours.
  7. * Instead of actually stirring I like to fold the edges of the parchment up and over the center to mix the seeds.

See what other Food52ers are saying.

  • TiggyBee
  • Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

2 Reviews

TiggyBee February 23, 2011
Love it!
Sadassa_Ulna February 23, 2011
Thanks TiggyBee, I'm glad you found these. My family is completely addicted to these! Please let me know if you ever make these and if you like them!