- 2 cups raw sunflower seeds
- 2 tablespoon organic honey
- oil for coating dish bottom
I’m an opportunist, so when I found a giant bag of raw sunflower seeds on sale I bought it. I thought roasted ones sounded like a good snack for the new year, as I come down off the sugar high of the holiday season.
Begin by oiling your dish or cookie sheet. I am using a glass baking pan, so that I can stir these without worrying about spilling them. I used olive oil to coat my pan, but coconut oil or butter will also work just fine. Preheat your oven to 350 degrees F. Spread about 2 cups of sunflower seeds out in your dish or pan and drizzle with about 2 Tablespoons of honey. Place in heated oven and set timer for 5 minutes.
After 5 minutes the honey will be melted and you should stir the seeds and then spread flat and even again. Put back into hot oven for 5 more minutes. At this time you should stir again and place back in over for two to four minutes, depending on how brown you want these. They will turn brown quickly, so don’t over cook them. My perfect time is 13 minutes.
Remove from oven and allow to cool in the pan for 20 minutes. After that time they will be dry and crunchy and can be transferred to a storage container with a sealing lid. Do not leave them in the pan much longer or they will stick to the bottom and be difficult to remove. These will be good in the pantry for a very long time…however once you taste them, they will get eaten within a week! LOL! My son and husband just ate half of this batch, so I’ll be making more tomorrow.