[others]
Skillet roasted sunflower seeds with a spicy aftertaste. These are dirt easy to make, they don't take much more time than a batch of popcorn, not the microwave or jiffy-whatever kind of course.
Feeds: n/a.Preparation Time: 0 minutes.
Cooking time: 10 minutes.
Unique Equipment: none.
Shopping List
- Sunflower seeds, raw, 300g.
- Salt, 2 tbsp.
- Sugar, 2 tbsp.
- Rosemary, dried, 1 tbsp.
- Cayenne Powder, 1 tbsp.
- Butter, unsalted, 3 tbsp?
In The Kitchen
Use a heavy bottomed, large non-stick skillet for these. Well that's what I used, you're welcome to use an old boot if that happens to work for you. Heat the skillet over medium heat until it's warm. Melt the butter in the pan. I didn't pay enough attention to the amount of butter I used, next time I'll take better note but 3 tbsp sounds about right. Add everything else except for the sunflower seeds to the pan and mix continually for about a minute.
Add the seeds and mix well. Cook the mixture for about 10 minutes over the medium heat. You need to keep stirring them often. You're aiming to roast them well but not have the most well-done seeds turn out black and nasty tasting. These will give off a fair bit of smoke so make sure you cook them at someone else's house who doesn't have a decent rangehood.
Posted February 17, 2003