Toasted Sunflower Seeds

Store-bought roasted sunflower seeds don’t come close to the flavor of ones you toast at home. Eight minutes in the oven at a low temperature turns raw seeds golden, nutty, and fragrant.

You have two options here. Toast them dry for an unsalted, oil-free version, or toss them with a teaspoon of oil first so the salt actually sticks. Either way, spread them in a single layer on a baking sheet and watch them like a hawk. Sunflower seeds go from perfectly golden to scorched in about 60 seconds.

Salt them while they’re still hot out of the oven. The residual heat helps the salt adhere to the oiled surface. Once they cool, they crisp up even more and develop that satisfying snap.

Kitchen Tips

• Single layer on the baking sheet is a must. Piled-up seeds steam instead of toasting and cook unevenly.
• Set a timer for 6 minutes and check. Different ovens run at different temperatures, and these can go from golden to burnt before the 8-minute mark.
• Stir once halfway through for even browning. The seeds around the edges of the pan brown faster.
• Cool completely before storing. They’ll seem slightly soft when warm but crisp up as they cool. Store in an airtight jar for up to 2 weeks.

Variations

• Spiced seeds: Toss with a pinch of smoked paprika, garlic powder, or cayenne before toasting for a savory snack mix.
• Sweet version: Skip the salt and toss warm seeds with a drizzle of honey and a pinch of cinnamon for a trail mix addition.