Roasted Pumpkin Spice Almonds Recipe
We crave pumpkin flavored everything in the Fall. These Pumpkin Spice Almonds are roasted in your in oven and coated with delicious sugars, spices, and vanilla.
Non-stick Cooking Spray
- 1½ 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
Preheat oven to 250 degrees.
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.
Calories: 606kcal | Carbohydrates: 48g | Protein: 19g | Fat: 42g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 1g | Sodium: 13mg | Potassium: 640mg | Fiber: 11g | Sugar: 32g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 3mg