Mustard Onion Pumpkin Seeds

Our crispy, buttery pumpkin seeds are lightly toasted and garnished with tangy yellow mustard, as well as a delicious dash of sea salt and garlic.

Prep Time
10 minutes
Cook Time
30 minutes
Servings
  • C&H® Demerara Cane Sugar 1/4 cup 1/4 cup C&H® Demerara Cane Sugar
  • 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
  • 2 tablespoons Butter 2 tablespoons Butter
  • ¼ teaspoon Sea salt ¼ teaspoon Sea salt
  • 2 teaspoons Dehydrated minced onion 2 teaspoons Dehydrated minced onion
  • 1/8 teaspoon Ground black pepper 1/8 teaspoon Ground black pepper
  • ¼ teaspoon Garlic powder ¼ teaspoon Garlic powder
  • ¼ teaspoon Ground mustard ¼ teaspoon Ground mustard
  • 2 cups Fresh pumpkin seeds, washed and drained of excess water 2 cups Fresh pumpkin seeds, washed and drained of excess water

Instructions

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.