Pumpkin Spice Almonds
A simple roasted almond recipe made with pumpkin puree and pumpkin spice.
Servings: 8
Ingredients
- 2 cups almonds
- 2 Tbs maple syrup
- 2 Tbs organic pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat your oven to 350 degrees. Cover a cookie sheet in parchment paper.
- Evenly spread out 2 cups of almonds onto the cookie sheet and bake them for 5 minutes.
- Remove the almonds from the oven, but keep the oven on. Pour the almonds into a larger bowl. Keep the parchment paper on the cookie sheet.
- In a small bowl, mix the maple syrup, pumpkin puree, cinnamon, ginger, nutmeg, and cloves, until well mixed. Pour the mixture on top of the almonds and mix until all of the almonds are coated in the pumpkin mixture.
- Evenly spread out the almonds onto the lined cookie sheet again, make sure that they aren't overcrowded. Bake for 10 minutes, then mix the almonds around on the cookie sheet. Bake for 5 more minutes, mix again. Remove the almonds from the oven and let them cool on the pan for 5 minutes, this lets everything harden a bit more.
Notes
- Instead of using ginger, nutmeg and cloves, you can use cinnamon and pumpkin spice instead. I would use 1/2 teaspoon of pumpkin spice and 1/2 teaspoon of cinnamon to replace all the spices in this recipe.
- Instead of maple syrup, you can use date syrup or honey.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 283mg | Fiber: 5g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 1mg