The small sun kernels are great suppliers of vitamins. That's why they are always allowed to add to our dishes. The kernels are delicious raw and roasted as well. A brief stay in the hot pan, and they come out with a whole new flavor.

When roasting, you should stir constantly so that the sunflower seeds do not burn

Roast the sunflower seeds in a pan without oil

  1. Place the non-stick pan on a full burner.
  2. Wait until the pan is hot.
  3. Turn off the stovetop. The heat given off by the hot pan is perfectly sufficient for the small seeds.
  4. Add a portion of sunflower seeds.
  5. Swirl the pan back and forth so the kernels toast evenly. You can also use a wooden spatula.
  6. Remove the kernels from the pan as soon as they are lightly brown.

Roast the sunflower seeds in oil

If you are using an uncoated pan or want to season the kernels, add a little oil.

  • a tablespoon of oil is sufficient
  • Put the seeds in the preheated pan
  • roast on low
  • stir constantly

tips

Finally, you can add salt and spices to the sunflower seeds for a spicier taste.

Roast the kernels in the oven

For larger quantities, the oven can step in. The roasting process takes a little more time, but we're still talking about a few minutes.

  1. Heat up the oven. The optimal roasting temperature is 180 degrees top and bottom heat.
  2. Distribute the sun cores on the sheet, they should not be on top of each other.
  3. Every minute, shift the kernels with a wooden spoon.
  4. After just a few minutes, the sunflower seeds are roasted. Remove the cores from the oven and tray.
  5. Allow them to cool before using or storing for a few days.

Roast the unpeeled kernels

Unpeeled kernels, mostly salted, are a popular snack that you can easily make yourself. For every 500 grams of sunflower seeds you need 6 tablespoons of salt and about 400 ml of water.

  1. Dissolve the salt in the water and add the sunflower seeds.
  2. Leave the kernels in the brine for at least 6 hours. You can also soak it longer, for example overnight.
  3. Pour off the water.
  4. Distribute the kernels without overlapping on a baking sheet lined with baking paper.
  5. Place the sheet in the oven. Set the temperature to 160 degrees Celsius.
  6. Turn the sunflower seeds periodically.
  7. After about 30 minutes, roasting is complete when the kernels are evenly browned.

Caramel flavored sunflower seeds

If you add 1 tablespoon of sugar per 100 grams of peeled sunflower seeds when roasting in the coated pan, you will get caramelized seeds after a few minutes of diligent stirring. But be careful: caramelized seeds are very hot. Let them cool down first on a plate.

durability

Only freshly roasted sunflower seeds taste good. Only roast more seeds if you can use them within a few days. These are kept cool in a screw-top jar.

Conclusion for fast readers

  • Without oil: heat coated pan; exhibit hot plate; put kernels in; roast while stirring
  • With oil: heat 1 tbsp oil; add kernels; roast on low heat; stir while doing so
  • Tip: Add salt or spices at the end for more seasoning
  • In the oven: 180 degrees top and bottom heat; roast in a few minutes; turn occasionally
  • With shell: dissolve 6 tablespoons of salt in 400 ml of water; Soak 500 grams of sunflower seeds in it for at least 6 hours
  • roasting: pour away water; Roast the kernels at 160 degrees Celsius for about 30 minutes; turn occasionally
  • Caramelize: Roast the seeds with sugar in a coated pan; let cool down.
  • Shelf Life: Flavor wears off; store for a few days at most; store in a jar

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden