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Roasted Pumpkin Pie-Spiced Almonds

Makes: 22 servings
Serving size: 1/4cup Yield: 5-1/2 cups
Prep 50 mins Cool 30 mins Bake 350°F 10 mins Bake 325°F 20 mins
Roasted Pumpkin Pie-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 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.

2. 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.

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. Divide nuts among clear gift bags. Tie bags closed with string and place in tins.

Nutrition Facts (Roasted Pumpkin Pie-Spiced Almonds)
  • Servings Per Recipe 22,
  • cal. (kcal) 179,
  • Fat, total (g) 13,
  • 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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