Tangy, herbaceous and garlic-forward, this spice mixture is just as delicious on fresh-cooked popcorn or potato chips as it is on our Roasted Salted Sunflower Seeds. Make an extra batch and keep it on hand, as you may end up wanting to sprinkle it on just about everything.
Prep time: 0 min
Cook time: 15 min
Total time: 15 min
Ingrediants
2 cups
2 Cups Sunflower Seeds, In Shell, Roasted, Salted
2 Tablespoons Dill Weed
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Tablespoon Kosher Sea Salt Flakes
1 Tablespoon White Sugar
1 1/2 Teaspoons Ascorbic Acid
Directions
Preheat oven to 350°F. Spray large baking sheet with cooking spray.
Place dill, garlic powder, onion powder, salt, sugar and ascorbic acid in small bowl and stir to combine.
Generously season sunflower seeds with dill mixture and toss to combine. Taste and season again, if needed.
Arrange seeds on baking sheet and transfer to oven to brown for 10 to 15 minutes, tossing every 5 minutes to prevent burning.
Remove from oven, let cool and store in airtight container.