Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
50 mins
bake:
30 mins
total:
1 hr 20 mins
Servings:
22
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

179 calories; fat 13g; saturated fat 1g; carbohydrates 12g; insoluble fiber 3g; protein 6g; sodium 64mg.
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