The next time you fire up the smoker, plan to save room for these smoked sunflower seeds, a treat you can enjoy long after the ribs are gone. Three ingredients and a little bit of patience are all you need for this recipe. Store them in an airtight container.
Ingredients
- 2 cups water
- 2 tablespoons sea salt
- 2 cups raw unsalted sunflower seeds
Instructions
-
1
Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
-
2
Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
-
3
Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
-
4
Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.
Nutrition Facts
Per serving
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