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  • 1 - 1 1/4 cup Kosher salt
  • 1 gallon Water
  • Sunflower seeds from 2 large sunflowers final amount of seeds will vary


  • Remove sunflower seeds from the sunflower heads by rubbing the center and sides to dislodge the seeds. Remove all the floral parts and discard. In a very large bowl, combine kosher salt and water. Stir to combine. Add the sunflower seeds and cover the bowl. Place in a cool place and allow the sunflower seeds to brine for 24 hours.
  • Line a cookie sheet with parchment paper. Strain the salt water from the seeds and transfer the seeds the parchment lined cookie sheet. Spread the sunflower seeds on the cookie sheet to form an even layer. Blot the excess salt water with a paper towel to remove as much water as possible and then place the cookie sheet in a sunlit area. Allow the sunflower seeds to dry in the sun for about an hour or so. Alternatively, you can dry the sunflower seeds with paper towels.

Roast the sunflower seeds:

  • Preheat the oven to 375° Fahrenheit and place the sunflower seeds in the oven. Allow the sunflower seeds to roast for about 15-25 minutes, checking often and stirring the seeds every few to ensure even roasting and prevent burning.
  • Remove seeds from the oven and allow them to cool slightly before eating.