Maple & Pumpkin Spice Roasted Almonds

 

It smells like fall, or maybe it smells like warm and toasty maple & pumpkin spice roasted almonds hot out of the oven. Who am I kidding, the two are synonymous; if those smells aren’t connected for you, then you should probably go make some asap!

 

These slightly sweet and salty almonds are a variation of the roasted pecans my step-mom makes every year–the same ones you smell at all the fall festivals. The recipe is written on an actual piece of paper, so you know it’s legitimate. I used roasted almonds instead of pecans because it’s what I had on hand, but this would be great with any nut! The crunchy glaze is made from a beaten egg white and sugar, but in proper dietitian fashion I reduced the amount of sugar in the recipe by half and subbed maple syrup for the white sugar. The maple syrup is a natural sweetener and gives the recipe a more complex flavor, and they are still plenty sweet!

 

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{Maple & Pumpkin Spice Roasted Almonds}

A delicious sweet and crunchy roasted almond that will make you think of fall! Make sure you use roasted almonds to get a super crunchy product; raw almonds will come out more chewy than crunchy. You could also sub cinnamon for the pumpkin pie spice!

 

Servings: 16 (about 1 oz or 23 almonds)

 

Ingredients

1 lb roasted unsalted almonds

1 egg white

1 tbsp water

1/2 cup maple syrup

3/4 tsp unrefined salt

1/2 tsp pumpkin pie spice

 

 

Directions
With a hand mixer, in a large bowl whip egg white and water together until frothy (about 3 minutes on med-high). In a separate bowl whisk together maple syrup, salt, and pumpkin pie spice.

 

 

 

 

 

 

 

Slowly pour nuts into egg white and stir to coat. Drizzle maple syrup mixture over nuts and gently stir until combined.

 

 

 

 

 

 

 

Evenly spread mixture onto a lightly greased  medium-sized baking sheet. I used about 1/2 tsp coconut oil, but PAM would work great too.

Bake at 250 F for 1 hour, stirring nuts around every 15 minutes to keep from burning. Transfer to wax paper and allow to cool slightly; break up any nuts that are stuck to each other.

 

 

Nutrition info per serving:  188 cal, 14 g fat (1 g sat fat), 12 g carb (8 g sugar), 6 g pro, 3 g fiber

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