Sure, you can opt for the packaged options, but for us do-it-yourselfers in the kitchen, making it from scratch is so much fun. There’s a delicious simmering heat to Old Bay that we just love, so simple recipes like this homemade Old Bay sunflower seed recipe are right up our alley. It’s quick to make, and there’s that spicy Maryland crab seasoning flavor that makes you take notice. To us, it’s a perfect snack: simple, crunchy, a little heat, and a whole lot of spice.
🌶️ Quick recipe snapshot
| Flavor profile | Salty, savory and a little peppery, with Old Bay’s celery and paprika up front. |
| Primary heat source | Old Bay seasoning, which includes red pepper and black pepper. |
| Heat level | Mild. There’s a gentle warmth, but salt and spice lead. |
| Texture | Crunchy in-shell seeds with a dry, seasoned coating. |
| Best uses | Snacking, game day, or a bowl on the table at a crab or shrimp boil. |
| Customization ideas | Cayenne for more heat, a different seasoning blend, rinsed salted seeds if that’s what you have. |
| Before you start | Five minutes of prep and about 30 minutes in the oven. Start with unsalted seeds in the shell. |
Flavor notes
Old Bay is as much about salt as spice. Its base is celery salt, with paprika, red pepper and black pepper among the spices, so the heat stays gentle and the savory side leads. So start with unsalted seeds, or the whole batch tips over into salty.
These are in-shell seeds, the kind you crack open with your teeth, so most of the seasoning clings to the shell. You get the Old Bay on your lips as you crack each one, and the kernel inside picks up less of it.
The water is only there to make the seasoning stick. Wet the seeds, drain them well, and toss them while they’re still damp so the Old Bay coats every shell. Damp shells only hold so much, though. So don’t worry if some seasoning is left in the bowl.
The oven stays low at 300°F, which dries the coating onto the shells without scorching the spices. Shells don’t turn golden, so go by the coating instead: when it looks dry and the seeds smell toasty, they’re done. And they’ll crisp a little more as they cool.
Adaptation ideas
Most of these are about the seeds and the seasoning.
- Only have salted seeds? Rinse them well before the water step, since Old Bay already brings plenty of salt.
- Want more heat? Stir a quarter to half a teaspoon of cayenne into the Old Bay before you toss the seeds.
- Using shelled kernels? Use far less Old Bay, because every bit that sticks gets eaten, and start checking them at 15 minutes since kernels toast faster than whole seeds.
- Try a different blend. The same wet-and-toss trick works with Cajun seasoning or a chili-lime blend.
- Want them less salty? Cut the Old Bay to a quarter cup. With in-shell seeds, a lighter coat still comes through every time you crack one.
Serving ideas
These are made for grazing, so keep a bowl within reach.
- At a crab or shrimp boil. They fit right in with the rest of the Old Bay on the table.
- On game day. Set them out with a bowl for the shells.
- With a cold beer. Crack a handful between sips.
- On a road trip or a hike. They pack well and don’t need to stay cold.
Storage notes
Let them cool completely, then keep them in an airtight container at room temperature for up to about two weeks.
If they lose their crunch, give them a few minutes in a 300°F oven and let them cool again.
Like this recipe? You’ll love these too:
- Homemade Old Bay Seasoning: Make the blend yourself and control the salt and the heat.
- Spicy Almonds: Another crunchy snack, seasoned with butter, cayenne and black pepper.
- Spicy Roasted Chickpeas: Crisp oven-roasted chickpeas with smoked paprika and chili powder.
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Old Bay Sunflower Seeds
Ingredients
- 2 cups plain sunflower seeds in the shell, unsalted
- 1 cup water
- 1/2 cup Old Bay seasoning
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Place sunflower seeds in a mixing bowl and add water. Drain the water leaving only damp seeds.
- Add the Old Bay seasoning to the mixing bowl and stir to fully cover the seeds.
- Spread the Old Bay coated seeds onto a foil-covered baking sheet, then place in the oven. Bake for about 30 minutes, stirring once halfway, until the seasoning looks dry and the seeds smell toasty.
- Remove from oven and allow the seeds to cool to room temperature (approximately 5 minutes).
- Enjoy as a snack any time!
