Roasted Pumpkin Pie-Spiced Almonds
- Preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 10 minutes. Cool on a wire rack for 30 minutes. Meanwhile, reduce oven temperature to 325 degrees F. Grease a 15x10x1-inch baking pan; set aside.
- In a bowl, whisk together egg white and water until frothy. Stir in granulated sugar, brown sugar, pumpkin pie spice, and salt. Stir in cooled nuts. Spread nuts in a single layer in the prepared pan.
- Bake about 20 minutes or until nuts appear dry, stirring once halfway through baking. Transfer nuts to waxed paper, separating into individual pieces or small clusters; cool completely. Divide nuts among clear gift bags. Tie bags closed with string and place in tins.
Nutrition Facts (Roasted Pumpkin Pie-Spiced Almonds)
- Per serving:
- 179 kcal cal.,
- 13 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 64 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet