Maple Glazed Pumpkin Spice Almonds
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
gluten-free, dairy-free,egg-free, paleo, vegan, vegetarian.
  • 2 cups organic raw almonds
  • ¼ cup maple syrup
  • 3 teaspoons coconut oil
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon fine sea salt (plus a little more for the end)
  1. Preheat the oven to 350ºF.
  2. Spread the almonds on a dry baking sheet and roast for 10 minutes. Toss them around halfway through.
  3. In the meantime combine maple syrup, coconut oil, pumpkin pie spice and salt in a medium saucepan. Heat on medium heat and bring just to a boil. Remove the pan from the heat, add roasted almonds and stir to evenly coat all the almonds. Turn off the oven.
  4. Line the baking sheet with parchment paper and spread the coated almonds in a single layer. Give them a light sprinkle of sea salt. Return the baking sheet to the turned off oven. Crack the oven door just a little and let the almonds dry and cool in the oven. This helps them get a nice, crisp coating, instead of being chewy or soft.
  5. Serve the same day, make almond butter or store in an airtight container.
Recipe by Tasty Yummies at