If I lost my sight and could no longer see the vibrant spectrum of fall leaves, the twinkling lights strung across bare branches, or the pumpkins and wreaths decorating the front porches of almost every home, I think I’d still be able to tell you what month it was and what holiday loomed nearest. All I would need is a nose (kept cold-free) and a pair of slippers to take me to the nearest kitchen. November is a month ruled by the aroma of pumpkin. Though the smell of pumpkin pie might only waft through your house on Thanksgiving, show your thankfulness for this iconic American scent by using it to make these warm roasted almonds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 cup almonds
1/2 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice (recipe below)
1/4 teaspoon sea salt
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1. Preheat oven to 325° F.
2. In a small bowl, mix almonds, cinnamon, pumpkin pie spice and sea salt. Toss to coat the almonds.
3. Drizzle the maple syrup and vanilla extract over the almonds. Toss until each almond is well coated.
4. Line a rimmed baking pan (any size will do) with parchment paper. Spray the parchment paper with cooking spray.
5. Spread the almonds out onto the pan in a single layer.
6. Bake for 10 minutes, then toss the almonds. Bake for 10 more minutes.
7. Leave the almonds in the baking pan to cool for at least 30 minutes. When the almonds have completely cooled, serve in a small bowl or store in an airtight container in a cool and dry place.
Pumpkin Pie Spice:
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1. Carefully measure and mix all spices. Use the amount you need for your recipe. Store remaining spice mix in an airtight container.