Roasted sunflower seeds in the airfryer

Roasted sunflower seeds in the airfryer
Category: Recipes
Ingredients
Raw sunflower seeds 100 g (300 ml)
Cooking method

A recipe for those who don't have 10-15 minutes of time to stand over the pan. The idea of ​​making fried sunflower seeds came to my mind after reading the recipe for Baked chestnuts in an airfryer, for which Valeria
Take 100 grams of seeds - this is just up to the 300 ml mark in a measuring cup from a bread machine. Rinse them from dust in a colander under running water, pour on a towel, get a little wet from the drops. Take a tray for AG or a plate that you are not afraid to put on the grill, distribute the seeds evenly on it. This will result in 1..1.5 layers. Place the pallet on the upper (if available, on the middle) AG grate, set it to 200 degrees for 7 minutes *. Don't expect your seeds to crackle like they do in a pan. They will pop after cooking when you put them on a plate.
Cooking times may vary depending on the voltage at the outlet, the number and size of sunflower seeds.

The dish is designed for 1 portion
Cooking time: 10 minutes
Cooking program: One-speed halogen airfryer 12L, 1300W, upper wire rack 200 degrees, 7 minutes
Russian national cuisine
Note
1) I do not know in which category to stick the recipe;
2) someone loves salty or sweet seeds, write how you cook them!
3) 7 minutes and 200 degrees are indicative values. My AG reached the set temperature in 2 minutes. At this temperature, the large seeds dried out from the water in 1.5 minutes, after 5 minutes they were damp, after 10 minutes they were a little overcooked, and the small ones had time to burn. Choose the optimal time for your particular airfryer, you "feel" it better
4) it is possible that 200 and 300 grams of seeds will be fried at one time, but you should not overeat

Maria, and I also ferment seeds in the AG. The seeds are not mine (they are sold here clean). Pour in a full mesh baking sheet. Mode: 180 degrees, 45 minutes, medium speed, medium grid. My daughter loves to be hotter, puts on high speed, the rest is the same.

In the microwave, it turns out faster in three minutes.

And I don't have a microwave! And, in general, I'm afraid of her!

Nooo, I had enough exploding chestnuts in the microwave. And for seeds, what is the power and volume of food, so as not to embers?

[180-200 ml]

Nooo, I had enough exploding chestnuts in the microwave. And for seeds, what is the power and volume of food, so as not to embers?

No, well, the seeds don't explode

To check absolutely empirically, everything very much depends on the micro.
Mine, for example, burns in the center, so I take a flat plate - with a larger diameter and leave the center empty - I spread the seeds in a circle - they will fried there more evenly. Pouring a cup 180-200 ml - with so many seeds it is convenient for me to work on a plate.
In the middle of frying - be sure to get it out, mix and smooth in a circle.

I give approximately:
2 minutes + stir + 2 minutes

I do it at the maximum.
If you do not mix, they will cook unevenly, those that touched the plate - those faster.

In any case - try it out and add in a minute or a half if you are almost ready.

add salt to the seeds - to taste (try a couple of pinches first .. and then you will orient yourself) and in the middle of frying - a piece of butter (high-quality) butter from half a tablespoon. mix well.
you can also add ground pepper (only carefully with the amount)


only I fry the seeds in a frying pan, but how the oil in the airfryer will behave - I don't know ...

[Popcorn]

Popcorn from corn kernels, specially for the preparation of this "chewing gum" sold in stores, can also be cooked in an airfryer at the same temperature of 200 C and in about the same time.
Only place small the number of seeds (a couple of tablespoons) in a baking bag, loose tie it up so that air can escape and remain large volume for bursting and strongly increasing in size grains. The readiness of popcorn is determined very simply: as soon as the grains stop exploding (and this can be seen through the transparent body of the AG bowl), turn it off, darling, manually, wait a little for it to cool down, and get the treat from Uncle Sam already packed in a bag.

Popcorn made from corn kernels, especially for making this "gum"

I still dare not try. Do you need any special easily bursting grains? My grandmother took the first ones on the market, but fried them in a frying pan. I read that a "special" variety is needed for the grill and microwave oven, otherwise it won't work, is it true? How to choose and where to buy?
And the second question, how is "puffed rice" made?

I buy popcorn corn from chain stores like Dixie. Grains of a special sort specifically for popcorn are packed in plastic bags of 100 g and 500 g each. It is better to take large bags. It is stored in a closet in a closed bag at room temperature for a long time - without changing the properties of corn, one bag lasted for 2 years. The grains are rather small, but they increase in volume after the "explosion" every 10-15 times. So always provide plenty of space for bursting beans!
By the way, an important note. Scatter corn kernels over the bottom, for example, pans, in ONE layer, otherwise the kernels in the upper layers will not burst simultaneously with the kernels in the lower layer, and it will not be possible to achieve a uniform quality of the final product.