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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Spiced Almonds

Makes: 22 servings
Serving size: 1/4cup Yield: 5 1/2 cups
Prep 50 mins Bake 350°F 30 mins
Roasted Spiced Almonds
  • 4  cups  whole unblanched almonds or mixed nuts
  • 1  egg white
  • 1  teaspoon  water
  • 1/3  cup  granulated sugar
  • 1/3  cup  packed brown sugar
  • 2  teaspoons  pumpkin pie spice
  • 1/2  teaspoon  salt

1. Preheat oven to 350 degrees F. Spread almonds in a single layer in a shallow baking pan. Bake for 10 minutes. Place on a wire rack; cool 30 minutes. Reduce oven temperature to 325 degrees F. Grease a 15x10x1-inch baking pan; set aside.

2. With a wire whisk or rotary beater, beat egg white and water in a large bowl until frothy. Stir in granulated sugar, brown sugar, pumpkin pie spice, and salt. Stir in cooled nuts. Spread nuts in a single layer in prepared pan.

3. 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.

4. Place almonds in tightly covered decorative containers. Cover and store in the refrigerator for up to 1 week. Makes 5-1/2 cups.

Nutrition Facts (Roasted Spiced Almonds)
  • Servings Per Recipe 22,
  • cal. (kcal) 179,
  • Fat, total (g) 13,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • fiber (g) 3,
  • pro. (g) 6,
  • sodium (mg) 64,
  • Percent Daily Values are based on a 2,000 calorie diet

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