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pumpkin pie roasted almonds

October 2, 2012

Fall is now here; the leaves are changing color, pumpkins can be seen everywhere, and we are all getting ready to whip out our scarves and boots at the first sign of a chill. I can’t think of many things I love as much as pumpkin pie, pumpkin muffins, pumpkin…anything. So when I discovered just how easy this recipe was, and a snack I could even snag on the way to class, I was ecstatic.


2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt


Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, spice, agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet.  Sprinkle with sea salt.  Bake for 18-20 minutes.  Let cool and serve.


*recipe and photo from Knead to Cook

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