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.
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.