Tapatio Flavored Roasted Sunflower Seeds | Servings | Prep Time |
| 2pound | 10minute |
| Cook Time | Passive Time |
| 30 – 40minute | 48hour |
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Ingredients
- 2quart water
- 1/2cup salt, kosher
- 6ounce Tapatio Hot Sauce,or your favorite brand of hot sauce
- 2pound sunflower seeds, in shell, raw
Instructions
- 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.