Pumpkin Spice Almonds are oven roasted nuts covered in delicious fall flavors of sugars, spices, and vanilla.
As soon as the weather starts cooling down I’m ready for sweaters, pumpkin flavored everything, Halloween and these Roasted Pumpkin Spice Almonds.
Recipe Ingredient Notes
- Raw Almonds
- Egg white
- Vanilla
- Water
- Brown Sugar
- White Sugar
- Cinnamon
- Pumpkin Pie spice
- Ginger
How to Make Pumpkin Spice Almonds
- Preheat oven to 250℉.
- Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
- Whisk together your egg white, vanilla, and water.
- Whisk until it begins to get frothy. It doesn’t take long with just a regular hand whisk, or you can use a hand mixer.
- Pour your almonds in the egg white mixture and toss until evenly coated. We found this to be easiest in a large mixing bowl.
- To a large ziploc bag, add your dry ingredients and mix gently to combine them all within the bag.
- Dump your almonds in the ziploc bag, zip it shut, and shake to coat your almonds. You should not have a lot of extra sugar in the bag, so keep shaking until totally coated.
- Roast your almonds at 250 degrees Fahrenheit for one hour, tossing every 20 minutes to avoid sticking together.
- Cool on parchment paper and store in an airtight container for up to 30 days.
Storage Tips
If these almonds make it through the first day of being made, they can be easily stored in an airtight container for up to 30 days in a cool place.
Explore More Delicious Halloween Desserts
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- Caramel Toffee Pumpkin Cake
- Halloween Graveyard Pudding Cups
- Halloween Micky Mouse Caramel Apples
- Melted Witch Cupcakes
- Mini Pumpkin Cheesecakes
- Mini Spooky Spider Cupcakes
- Mummy Donut Holes
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Muddy Buddies
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Serves: 8 servings
Pumpkin Spice Almonds Recipe
Pumpkin Spice Almonds are oven roasted nuts covered in delicious fall flavors of sugars, spices, and vanilla.
Ingredients
- 1 ½ pounds raw almonds
- 1 egg white
- 1 teaspoon vanilla
- 1 Tablespoon water
- ¾ cup brown sugar
- ⅓ cup white sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ginger
Instructions
- Preheat oven to 250℉.
- Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
- Whisk together your egg white, vanilla, and water.
- Whisk until it begins to get frothy. It doesn't take long with just a regular hand whisk, or you can use a hand mixer.
- Pour your almonds in the egg white mixture and toss until evenly coated. We found this to be easiest in a large mixing bowl.
- To a large ziploc bag, add your dry ingredients and mix gently to combine them all within the bag.
- Dump your almonds in the ziploc bag, zip it shut, and shake to coat your almonds. You should not have a lot of extra sugar in the bag, so keep shaking until totally coated.
- Roast your almonds at 250 degrees Fahrenheit for one hour, tossing every 20 minutes to avoid sticking together.
- Cool on parchment paper and store in an airtight container for up to 30 days.
Notes
These can easily be bagged up and gifted. The recipe also doubles or triples very easily in case you need to make them for a large crowd, or if you just can’t get enough!
Nutrition
Calories: 606 kcal · Carbohydrates: 48 g · Protein: 19 g · Fat: 42 g · Saturated Fat: 3 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 26 g · Trans Fat: 1 g · Sodium: 13 mg · Potassium: 640 mg · Fiber: 11 g · Sugar: 32 g · Vitamin A: 4 IU · Vitamin C: 1 mg · Calcium: 251 mg · Iron: 3 mg
Recipe Details
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