Pumpkin Spice Roasted Almonds

Tomorrow is the first official day of Autumn! It marks the beginning of my favorite months of the year. Catch me between October (or late September) and December and you’ll most likely see a permanent grin on my face.

There’s not much better than warm cider, chunky sweaters, boots, crisp weather, college football (Go Gators!) and anything pumpkin related.

Today, I’ve got a fun way for y’all to spice up (hardee har har) those plain, boring almonds.

These almonds have a subtle taste of pumpkin spice, perfect for kicking off the Fall season.

Pumpkin Spice Roasted Almonds
Serves: Approximately 3 cups
Time: 15 minutes

1 lb. unsalted, raw almonds
1 T extra virgin olive oil
1/4 t sea salt
2 T honey
1-2 t pumpkin pie spice blend (make your own)

Line a baking sheet (I used a 15.25 x 10.25 x 0.75 in. sheet) with parchment paper.  Preheat oven to 400ºF.  
In a medium size bowl, toss almonds with olive oil using a rubber spatula.  For better coverage, use your clean hands to “massage” the oil into the almonds. Add in the salt, honey and pumpkin spice making sure each almond is well coated.
Spread onto lined baking sheet with spatula, making sure you just have a single layer of almonds.
Bake in pre-heated oven for 10-15 minutes, depending on how roasted you like your almonds. I usually opt for a longer bake time since I love ’em extra crunchy!
Store in an airtight container (I use my Mason jars) for a week or two.

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