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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?

I’m a pumpkin spice lover!  And, I’m not one of those people who waits until October to enjoy the warming, soothing, and comforting flavours of a good pumpkin spice blend.

As soon as September rolls around, one of the first things I do is to whip up a double batch of my Homemade Pumpkin Spice – actually, the recipe originated from the Pioneer Woman, so she deserves the credit for this one!

There’s just something really, really comforting about the blend of such basic and rustic spices.  The thing about pumpkin spice is that it’s a combination of spices you probably already have in your pantry, so just whisk them together instead of buying another spice!

We love the flavours of cinnamon, nutmeg, ginger, cloves, and all-spice, so it’s probably a given that we also love everything pumpkin spiced!  In fact, John.e and I love it so much that in most cases, I will add extra to any recipe that I’m making for ourselves.

McKenna is not one to sit out the pumpkin spice craze, though.  She loves it and is a proud supporter of Starbucks and their pumpkin spice frappuccino.  I love Starbucks too, but I couldn’t finish the drink; it was way too sweet for me.  #sorrystarbucks #istillloveyou

Pumpkin Spiced Almonds is a pumpkin spice lover’s dream come true.  The almonds are toasted in the cooking process, and the maple syrup used in the recipe adds just a touch of sweetness.  All in all, it’s a great recipe with lots of pumpkin spice flavour!

Making these couldn’t possible get any easier!  Basically, you dump everything into a large skillet and continuously stir until the liquid has been absorbed/evaporated.

The hardest part of making this recipe is waiting for the almonds to cool down and for the coating to dry.  Because, you know, you made them, so you just want to eat them!  But, like all good things in life, waiting makes it all the more better!

For this recipe, you are not stuck with using only almonds.  You can use pecans if you prefer, or even Brazil nuts.  You can use peanuts, cashews, macadamia, or a mix of whatever nuts you prefer!  Or, get this – you can even use pumpkin seeds!  Imagine that!

With pumpkin spice season being way too short, in my opinion, why not get your fix while you can?  If your pumpkin spice cravings are not satisfied with my Pumpkin Spiced Almonds, you can also try some of my other pumpkin spiced recipes.

How about these, for example: Pumpkin Spice Candy Corn, Autumn Spiced Zucchini Bundt Cake, Pumpkin Spice Walnut Chocolate Bundt, or my Pumpkin Spice Biscotti?  All looking delicious, right?

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5 from 1 vote

Pumpkin Spiced Almonds

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?
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 247kcal
Author Lord Byron's Kitchen


  • 2 cups almonds, unsalted, natural
  • 2 teaspoons pumpkin spice
  • 6 tablespoons maple syrup
  • 1/4 teaspoon sea salt


  • 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.


Calories: 247kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 285mg | Fiber: 4g | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 1.4mg

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This Post Has 2 Comments

  1. Oh my goodness!! My family is nuts about Nuts ;) never thought of adding pumpkin spice to it!! Can't wait to give it a try!!

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