I found this recipe online and tested it on friends and family who were over for a game night. These nuts (the almonds, not the guests!) are good, easy to prepare and keep well, but next time I’d jack up the spices a bit. I’m tempted to try this recipe with pecans just because I prefer them, but it’s always nice to have a variety on hand for guests.
Sweet Pumpkin Pie Almonds
4 cups whole almonds, toasted
1 egg white
1/3 cup packed brown sugar
1/4 cup white granulated sugar
2 tsp. pumpkin pie spice (I’ll make it as least 1 tbsp. next time)
1/2 tsp. salt
1 egg white
1/3 cup packed brown sugar
1/4 cup white granulated sugar
2 tsp. pumpkin pie spice (I’ll make it as least 1 tbsp. next time)
1/2 tsp. salt
Preheat oven to 300 degrees Fahrenheit.
In a mixing bowl, whisk together the egg white, sugars, pumpkin pie spice, and salt until light and foamy. Add almonds and stir well to coat.
Spread coated almonds evenly on one or two ungreased cookie sheets. Bake in the preheated oven for 20-25 minutes, stirring occasionally.
Allow almonds to cool completely before storing in an airtight container. Almonds will keep longer if stored in the refrigerator.
In a mixing bowl, whisk together the egg white, sugars, pumpkin pie spice, and salt until light and foamy. Add almonds and stir well to coat.
Spread coated almonds evenly on one or two ungreased cookie sheets. Bake in the preheated oven for 20-25 minutes, stirring occasionally.
Allow almonds to cool completely before storing in an airtight container. Almonds will keep longer if stored in the refrigerator.
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