Always one who loves ways to keep salads from getting boring, these sunflower seeds are right up my alley. They don’t look like much, but they’re coated in a shatteringly thin layer of sweet and salty ginger and lemon. My family likes to munch on them on their own as a snack, but I love using them on salads for a flavorful crunch factor, especially if that salad features goat cheese and stone fruits.
1 cup sunflower seeds (no shells)
4 teaspoons turbinado sugar (you can use brown or white sugar, if that’s what you have)
1/2- 1 teaspoon ginger powder
Finely grated zest from 1 lemon
Kosher salt, to taste
1. Place the sunflower seeds into a large skillet over medium high heat and toast, giving the pan a good shake fairly often, until the seeds are golden.
2. While the seeds toast, mix the sugar, ginger, lemon zest, and a healthy pinch of salt in a small bowl. Once the seeds are toasted, add the sugar mixture to the skilled and stir until the seeds are coated in melted sugar. Take care not to let the sugar burn.
3. Once the seeds are coated, immediately dump them onto a plate or a cookie sheet to cool. Taste and add salt as needed. Store in an airtight container.