Roasted Pumpkin Seeds With Honey Mustard and Thyme Recipe

Honey mustard pumpkin seeds may sound out there, but it's as delicious a combination here as it is on wings.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 19, 2020
Pumpkin Seeds With Honey Mustard and Thyme

Combine 1 tablepsoon honey with 1 tablespoon dijon mustard, 1 teaspoon picked fresh thyme leaves, and 1 tablespoon canola, vegetable, or olive oil.

Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with honey-mustard mixture and return to oven for five minutes.

. Photograph: J. Kenji López-Alt

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
  • Homemade honey mustard and thyme coat the pumpkin seeds in a mixture of sweet, sharp, and spicy flavors.

A sharp, spicy, and sweet mixture of Dijon mustard and honey, plus fresh thyme leaves, makes a batch of plain roasted pumpkin seeds extra special.

Recipe Details

Roasted Pumpkin Seeds With Honey Mustard and Thyme Recipe

Active 15 mins
Total 100 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds
  • 3 tablespoons (45ml) vegetable, canola, or olive oil, divided
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon picked fresh thyme leaves
  • Kosher salt and freshly ground black pepper

Directions

  1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. In a large bowl, combine 1 tablespoon (15ml) oil with honey, Dijon mustard, and thyme leaves. Set aside.

  3. Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with 2 tablespoons (30ml) oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  4. Remove seeds from oven, transfer to bowl with honey-mustard mixture, and toss seeds to coat. Return to baking sheet and roast about 5 minutes more. Serve.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

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