There are many recipes for roasting seeds, but the option with added sugar is perhaps the most successful.
To roast sunflower seeds deliciously, you should first sort them out and then rinse them.
The easiest way to clean the grains from dust and dirt is to place them in a sieve and place them under running cold water.
After this, fill the bowl with warm liquid (for 200 g of seeds you will need 0.5 l) and add 50 g of salt and 5 g of sugar.
Mix the contents of the container thoroughly until the bulk components are completely dissolved and soak a cotton towel in the resulting solution.
Squeeze the fabric thoroughly and lay it out on a flat surface in 1-2 layers.
Place the seeds on top – try to make sure the layer is even – and roll the towel into a roll.
Now the product with seeds inside must be placed in a plastic bag and the edge of the bag must be twisted so that air remains inside, after which it can be secured with an elastic band.
This preparation must be left on a radiator, previously covered with a terry towel folded in four layers. The seeds must stay warm for up to 10 hours.
Finally, you can start frying – pour 10 ml of sunflower oil into a hot frying pan and fry the seeds on low heat, stirring constantly. As soon as they are ready, put the seeds on a plate, otherwise the grains will burn.
