Pumpkin Spice Almonds Recipe
Pumpkin Spice Almonds are the perfect snack to munch on this fall season. They are easy to make, addictive, and better than store-bought ones. Make a batch using my easy recipe.
Here are more pumpkin spice recipes that you may like: Pumpkin Pie Spice Martini, Pumpkin Spice Granola, Iced Pumpkin Spice Latte, and Pumpkin Pie Dessert Hummus.
About Pumpkin Spice Almonds
Pumpkin Spice Almonds is an easy and quick fall snack made with just four simple ingredients. Like my Honey Roasted Nuts recipe, you will get addicted to these, too.
Twenty minutes of baking time is all you need to make these sweet and spicy almond snacks.
These are easy to make, addictive, and far superior to store-bought ones. Munch on these between meals, or serve them with your evening tea or coffee. These also make a perfect homemade gift for friends and family for the holiday season.
Ingredients
You will need raw almonds, raw sugar, honey, and pumpkin pie spice to make this recipe.
Use the best quality almonds for the best taste.
I prefer to make pumpkin pie spice at home, but you can also use a store-bought bottle.
Storage Suggestions
Let the almonds cool down completely and come down to room temperature. If they are even a little warm, they will become soggy.
Store in an airtight container at room temperature for about 2-3 weeks. Ensure the lid is closed tightly after each use.
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Pumpkin Spice Almonds Recipe
Ingredients
- 2 and ½ cups raw almonds
- 1 teaspoon pumpkin spice
- ¼ cup honey (use maple syrup for vegan)
- ⅕ cup granulated sugar
Instructions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper.
- Melt honey in a non-stick pan over medium heat just until it is liquidy
- Add almonds and pumpkin pie spice mix to the pan and mix until almonds are coated well.
- Remove the pan from the heat.
- Spread the almonds in a single layer over the lined baking sheet.
- Keep the sheet in the middle rack of the oven and bake for 10 minutes.
- Remove the tray from the oven and immediately sprinkle sugar all over.
- Toss the almonds with the sugar using two large spatulas.
- Spread the almonds back onto the baking sheet and let them cool completely.
- Once cooled completely, store them in an airtight container and enjoy!