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  • 1/4 cup C&H® Turbinado Cane Sugar

  • 2 tablespoons Dijon mustard
  • 2 tablespoons Butter
  • ¼ teaspoon Sea salt
  • 2 teaspoons Dehydrated minced onion
  • 1/8 teaspoon Ground black pepper
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Ground mustard
  • 2 cups Fresh pumpkin seeds, washed and drained of excess water

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Prep Time: 10 minutes / Cook Time: 30 minutes / Yields: 2 cups
Step 1

Preheat oven to 300º F. Line a baking sheet with parchment.

Step 2

In a medium saucepan or microwaveable bowl, combine all ingredients together except the pumpkin seeds and heat, stirring occasionally, just until sugar dissolves and butter melts.

Step 3

Add the pumpkin seeds and toss until well coated.

Step 4

Spread pumpkin seeds with any excess coating out in a single layer on the sheet pan and roast 25-30 minutes, turning and tossing mixture once or twice while roasting. Continue to roast until the seeds are dry and golden brown.

Step 5

Serve seeds warm or store up to 1 week in a covered container. Seeds may be reheated in the oven at 200°F for 10 minutes before serving. For best results, do not microwave to re-heat.

Additional Tips

Grease tongs when tossing the seeds to keep the coating from sticking to the tongs.

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