Tapatio Flavored Roasted Sunflower Seeds
When people ask me about bar snacks, I can’t help but think of a bowl of peanuts or sunflower seeds on a bar top. Salty little noshing to snack on, creating a building of salt, to make customers reach for a cold beer to wash them down. These Tapatio Flavored Roasted Sunflower Seeds are brined in Tapatio Hot Sauce, giving them a little extra heat and depth, that builds after each seed, getting to a nice comfortable heat.
These sunflower seeds are highly addictive, so this recipe yields 2 pounds of finished seeds.
(Visited 688 times, 1 visits today)
- 2 quart water
- 1/2 cup salt, kosher
- 6 ounce Tapatio Hot Sauce, or your favorite brand of hot sauce
- 2 pound sunflower seeds, in shell, raw
- In a 4 quart container with a lid, add the water, salt and Tapatio Hot Sauce. Using a whisk, combine the ingredients until the salt has dissolved in the brine.
- Take the sunflower seeds and spread them out into a rimmed sheet tray to pick them over of any debris, other than the seeds. Remove all debris and any damaged seeds.
- Add the sunflower seeds to the Tapatio brine and mix them into the brine, coating all the seeds, making sure they are all wet, no dry clumps. Place a plate/lid on top of the seeds, that fits the gallon size container. This will help keep all the seeds submerged. Over the next 48 hours, stir the seeds ever 6 - 8 hours, to make sure the seeds have contact with the Tapatio brine.
- After two days, drain the Tapatio Brine from the seeds and lightly dry them with a paper towel. Preheat the oven to 300°F/149°C. Spread your seeds on two sheet trays (with rims) and let them roast for 30 - 40 minutes in the oven. You can stir them around after 20 minutes or so, if you'd like. You'll want to watch for the seeds to become a little brown and looking crisp - or you can pull them out of the oven when they are dry and lightly toasted.
- Let the sunflower seeds cool completely. Store them into an air tight jars until ready to consume.