The Pioneer Woman Tasty Kitchen
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Pumpkin Pie Spiced Almonds

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A more savory version of cinnamon-sugared almonds. Less like candy, more like pumpkin pie + afternoon snack jumping in your belly and having a party.

Ingredients

  • 1 whole Egg White
  • 1 teaspoon Cold Water
  • 1 cup Whole Plain Almonds
  • ¼ cups White Sugar
  • ⅛ Tablespoons Salt
  • 2 teaspoons Pumpkin Pie Spice

Preparation

Preheat oven to 250ºF. Spray a jelly roll pan with cooking spray.

Beat egg white and water until slightly frothy (about 30 seconds to a minute). Toss almonds in egg white/water mixture.

Combine sugar, salt, and pumpkin pie spice. Toss sugar and spices with almonds until liberally coated.

Pour on jelly roll pan and bake in the oven at 250ºF for 60 minutes, tossing occasionally with a spatula until golden brown.

One Comment

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yoteach on 11.14.2011

I made these yesterday and they’re excellent! Not too spicy and not overly sweet. Thanks for sharing this recipe.

3 Reviews

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kelle28 on 12.13.2011

These were very easy to make and didn’t last very long! I will make them again.

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amandakbartell on 11.26.2011

These we sooo yummy! I made a double batch and didn’t have enough pumpkin pie spice so I added cinnamon, nutmeg, and ground cloves.

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yoteach on 11.14.2011

The almonds turned out fabulous! Not to sweet or overly spicy. I may add more nuts to the coating mixture since it only makes one cup. I did stir the nuts every 15 minutes out of habit from making dry roasted and salted almonds.

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