Pecan Free Homemade Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. Roasting the seeds first at 325°F draws out their natural oils and coaxes a rich, toasty flavor that you simply can't get from raw seeds alone. The food processor does the heavy lifting from there, transforming those golden seeds into a silky, pourable butter over just a few minutes of patient processing. A touch of honey, cinnamon, and sea salt rounds everything out into something that tastes genuinely indulgent — the optional vanilla extract takes it even further. For anyone navigating tree nut concerns, this recipe is a straightforward win: every single ingredient is easy to source and verify, with no ambiguous "processed in a facility" fine print to worry about. It keeps well at room temperature for two weeks or in the fridge for a full month, so one batch goes a long way on toast, stirred into oatmeal, or eaten straight off the spoon.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12–15 minutes, stirring once halfway through, until they are lightly golden and fragrant — watch closely in the final few minutes, as they can darken quickly.
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