9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 0 star values: 1
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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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

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Nutrition Facts

179 calories, (1 g saturated fat, 0 mg cholesterol, 64 mg sodium, 12 g carbohydrates, 3 g fiber, 6 g protein.


Reviews (1)

9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 0 star values: 1
Rating: Unrated
06/18/2013
My 8 year old granddaughter found this recipe and we made it for her father for Fathers Day. It was a wonderful success and we all loved the smell of the nuts baking. So simple to make and delicious.