Roasted Salted Sunflower Seeds
The classic ballpark snack, grown up. Roasted until nutty, salted just enough, and ready to eat straight from your hand or tossed into almost anything.
What It Is
Sunflower seeds come from the center of the sunflower head, dried and hulled to reveal the small, tender kernel inside. These are the whole seeds, not pieces, roasted dry and finished with sea salt.
They have a mild, toasty flavor that sits somewhere between a nut and a grain. That neutrality is actually their strength. They take on other flavors well, hold up to heat, and add a satisfying crunch without demanding attention.
What To Do
Eat them as a snack, or scatter them over a salad, a grain bowl, or roasted vegetables. Stir them into oatmeal or granola, press them into a crust for chicken or fish, or mix them into a batch of homemade trail mix. A quarter cup per serving is a good starting point.
They can stand in for pine nuts in pesto when you run a quick blitz in the food processor. Store in a cool, dry spot and use within a few months, or keep them in the freezer to extend their life.
