Maple Glazed Pumpkin Spice Almonds

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Maple Glazed Pumpkin Spice Almonds

Maple Glazed Pumpkin Spice Almonds

With the start of fall and now as we enter October, I say this means it’s officially, official that we can go all-in on the pumpkin spice everything. Sure it’s considered Basic B*tch to some, but I don’t care, call me “Basic Beth” if you wish – I want to pumpkin spice ALL the things, like these Maple Glazed Pumpkin Spice Almonds.

These lightly sweetened with just a hint of salt, crunchy, crispy, coated almonds are flavored with my homemade Pumpkin Spice Blend (but of course any store bought pumpkin spice blend will work) – they get coated with maple syrup and then if you allow them time to dry slowly, they harden, up, get crispy and will wow you! Otherwise you end up with sticky, stuck together, not-so-crispy nuts.

Maple Glazed Pumpkin Spice Almonds

Maple Glazed Pumpkin Spice Almonds

Oh, if you want be a nutrition nerd, like me, and maximize the full nutritional profile of the almonds and make them easier to digest, opt for soaked and sprouted (and dried) nuts, rather than the standard raw.

These candied nuts make the perfect little sweet snack, just a handful at a time will do ya. They also make an incredible edible gift. At the holidays, for a friend at work having a rough week, for the hostess of a fall gathering, whomever is a Basic B, like you! Drop them into a cute jar with a tight-fitting lid, add a cute tag and some ribbon or twine. Done.

Maple Glazed Pumpkin Spice Almonds


Maple Glazed Pumpkin Spice Almonds

gluten-free, dairy-free,egg-free, paleo, vegan, vegetarian.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups


  • 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


  • Preheat the oven to 350ºF.
  • Spread the almonds on a dry baking sheet and roast for 10 minutes. Toss them around halfway through.
  • 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.
  • 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.
  • Serve the same day, make almond butter or store in an airtight container.


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