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
Makes 2-1/2 cups
- 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)
- Mix all ingredients - except for sunflower seeds - in a medium bowl with a whisk until thoroughly blended.
- Add sunflower seeds and stir to coat thoroughly.
- Spread evenly on a parchment lined rimmed baking sheet.
- Bake for 55 minutes at 250 degrees Fahrenheit, at the halfway point, pull out from the oven and stir thoroughly*.
- 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.
- 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.
- * Instead of actually stirring I like to fold the edges of the parchment up and over the center to mix the seeds.
More Great Recipes: Snacks