Pumpkin Spiced Almonds
Lord Byron's Kitchen
Let's pumpkin spice everything! Why not? It's delicious, and shouldn't be reserved for only lattes and desserts. Snacks, like my Pumpkin Spiced Almonds, can benefit from the flavours as well; don't you agree?
Whisk together the maple syrup, salt, and pumpkin spice. Set aside. Prepare a baking sheet by lining it with parchment paper. Set aside.
Add the almonds to a large skillet and turn the heat to medium-high.
Immediately pour the maple syrup mixture over the almonds and stir to coat.
Continue to stir - never stopping - until the liquid is absorbed and/or evaporated. DO NOT let the almonds sit still in the pan. DO NOT walk away from the pan. Your almonds will burn so quickly.
Once the liquid is gone, immediately pour the almonds out onto the parchment-lined baking sheet. Spread them out into a single layer and leave to cool and dry for two hours.
Once dried, pile into a snacking bowl or transfer to a food-safe container or bag. Will keep for fresh for 7 days.
One serving is equal to 1/4 cup.