If you ever peeked into my refrigerator, chances are that I have a big bottle of Frank’s RedHot Sauce stowed away on the refrigerator door. Actually, I have a whole door shelf dedicated to spicy hot sauce mixtures and blends. I love hot sauce. I love spicy food. Bruce thinks that I am crazy because I love that lingering burn from hot peppers. Little does he know, I’m perfectly fine…
My fondness for fiery food began when I was about 10 years old. I did not want to eat the bland and boring dishes that the other kids in my family were eating, I wanted what the adults were putting on their plates. Things have not changed. Now when someone asks me how hot I want my food, my typical response is “make me cry”.
The other day while shopping at a wholesale food/restaurant supply store, I stumbled across a container of Frank’s RedHot Seasoning blend in the spice aisle. I’ve never seen it in a regular grocery store before so I think it’s something that is meant to be sold to restaurants and commercial food establishments. Frank’s RedHot Sauce is a delicious blend of an aged variety of red cayenne peppers, vinegar and garlic. I use Frank’s RedHot Sauce in and on so many dishes that I prepare. And, when I first discovered that spice blend, I knew I had something amazingly delicious in my hands. I could not wait to get home and try it out!
As soon as I got home, I opened the lid of the container, poked my finger into the spice mixture and tasted it. It had that same Frank’s flavor that I knew and loved but it was in a dehydrated form perfect for sprinkling on french fries, homemade potato chips, popcorn, chicken or whatever my little heart desires. I then put the spice blend in a shaker for an even better distribution of flavor on my dishes.
My Frank’s RedHot Sunflower Seeds are a simple combination of three ingredients. Raw shelled sunflower seeds, an egg white and Frank’s RedHot Seasoning blend. That’s it. Plus, it’s so easy to make, you can have a pound of these delicious little snacks knocked out in about 15 minutes.
These little sunflower seeds are packed with serious cayenne flavor. You can adjust the flavor level to suit your taste buds by adding or minimizing the amount of Frank’s RedHot Seasoning that you choose to use… Enjoy! Tessa
- 1 pound raw shelled sunflower seeds
- 1 egg white
- 2 – 3 tsp Frank’s RedHot Seasoning blend (or to taste)
Preheat your oven to 350 degrees Fahrenheit. In a medium sized bowl whisk the egg white until frothy. Add the raw sunflower seeds and Frank’s Seasoning blend. Go easy on the seasoning the first time out… You can always add more at the very end. Toss and coat well. Grab a large cookie sheet and spray with non stick spray. Add the sunflower seed mixture to the cookie sheet spreading out the sunflower seeds evenly.
Place the cookie sheet on the highest rack in the oven. Bake for about 7 to 10 minutes. Stirring the sunflower seeds often. Carefully taste a seed or two before removing from the oven to make sure you get the desired crunchiness and toasty color (they’re hot!). Remove from the oven, shake more Frank’s Seasoning on the sunflower seeds if desired, let cool and place in an airtight container. Lasts about 5 – 7 days.