Caramelized Sunflower Seeds Food
CARAMELIZED SUNFLOWER SEEDS
Double or triple this little recipe and keep these yummy treats on hand. Keep them at room temperature in a tightly sealed container and crunch away at will! Use as a snack or sprinkle on salads, fruit, or sweet potatoes. This recipe is from the National Sunflower Association. Enjoy!
Provided by Nif_H
Categories Vegan
Time 8m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat sunflower kernels in a non-stick skillet about 3 minutes over medium-high heat.
- Stir in the brown sugar, stirring constantly until melted and kernels are coated.
- Turn out onto waxed paper to cool.
Nutrition Facts : Calories 94.3, Fat 6, SaturatedFat 0.5, Sodium 3, Carbohydrate 9.1, Fiber 1, Sugar 7, Protein 2.4
TOASTED SUNFLOWER SEEDS
Make and share this Toasted Sunflower Seeds recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 13m
Yield 1 c.
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Mix sunflower seeds with oil only if salt is used.
- Spread plain or oiled seeds on baking sheet.
- Bake about 8 minutes or until lightly browned.
- (Watch carefully, these seeds brown quickly.) Sprinkle oiled seeds with salt while hot.
Nutrition Facts : Calories 857.4, Fat 76.5, SaturatedFat 6.8, Sodium 594, Carbohydrate 28, Fiber 12, Sugar 3.7, Protein 29.1
CARAMELIZED-HONEY NUT AND SEED TART
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Provided by Claire Saffitz
Categories Nut Dessert Kid-Friendly High Fiber Fall Seed Bon Appétit Small Plates
Number Of Ingredients 18
Steps:
- Crust:
- Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
- Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
- Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
- Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
- Do Ahead
- Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
- Filling and assembly:
- Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
- Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
- Do Ahead
- Tart can be made 1 day ahead. Store tightly wrapped at room temperature.
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