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Ingredients
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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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.
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