Sunflower seed butter, also known as sun butter, has a delicious roasted and salty flavor. My first encounter with sun butter was years ago on a United Airlines flight. I was hungry and ordered the Classic snack box which had sun butter, preserves and crackers in it. I loved the taste of sun butter on crackers with the preserves and have been using it ever since that flight. If you are looking for the sun butter on your next United flight, you’re out of luck. Unfortunately, United has changed the contents of the “Classic” snack box and the sun butter is gone.
I did find sun butter at Trader Joe’s, but since I have started making different nut butters at home, I prefer to make it myself. Still, my favorite way to eat it is on crackers with preserves, usually strawberry. It’s also good with honey or maple syrup. For a sweeter tasting butter, you can blend a tablespoon of the honey or maple syrup directly into the butter when you make it.
Sunflower Seed Butter
Print recipeIngredients
- 1 Pound Sunflower Seeds (roasted & salted)
Directions
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Place sunflower seeds in food processor and press start. |  |
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Initially the sunflower seeds will be dry but as the seeds release their oil they will come together. |  |
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After about three minutes the seeds will form a ball. Let the food processor continue to run. The ball will eventually release enough oil so it turns into a creamy consistency. |  |
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The Sun Butter is done when it gets a shiny surface and has a looser texture then regular nut butters. This will take between 5 and 8 minutes. It will thicken into a creamy Sun Butter between 24 and 48 hours in the refrigerator. |  |
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Place Sun Butter in airtight container and store in refrigerator. Allow 24 - 48 hours for the Sun Butter to thicken. |  |
