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Oct 13

Pumpkin Pie Almonds

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Hi Lark & Linen readers, this is Chloe from Boxwood Avenue back visiting with an easy fall recipe that makes for the perfect hostess gift!

I live on a cattle ranch in northern California where my husband works as the fifth generation to run his family’s business. Since moving, I have learned so much about food, where our food comes from, and the people that grow it. We have a farm in Sacramento, California where we grow tomatoes, sunflowers, alfalfa, wheat, and many other crops. We have stayed away from growing almonds because they require a massive amount of water to produce, and as you may know, water is a hot commodity. But, that hasn’t stopped me from becoming an almond addict!

I can’t stand the taste of peanuts, but I eat almonds almost daily. As the holidays approach, I am reminding myself to eat healthy as much as possible, but I have a severe weakness for sweets – especially cakes! These almonds are a great substitution for desserts, and although they do contain sugar, they are a much healthier option for curbing a sweet tooth.

I made a large batch of these almonds, and have been taking them to dinner parties ever since! My favorite is to pack them into darling weck jars, and adorn them with silk ribbon. I hope you enjoy this recipe, for more DIY hostess gifts, you can visit me at Boxwood Avenue.

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Pumpkin Pie Almonds
Serves 20
A delicious hostess gift for your nearest and dearest
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
118 calories
11 g
0 g
8 g
3 g
1 g
25 g
243 g
8 g
0 g
7 g
Nutrition Facts
Serving Size
25g
Servings
20
Amount Per Serving
Calories 118
Calories from Fat 64
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 243mg
10%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
6%
Sugars 8g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups blanched almonds
  2. 1 egg white
  3. 1/3 cup maple syrup
  4. 1/2 cup brown sugar
  5. 2 tablespoons pumpkin pie spice
  6. 2 teaspoons coarse sea salt
Instructions
  1. Preheat oven to 200º F
  2. In a small bowl, whip the egg white until it becomes very frothy and quadruples in size.
  3. Gently fold the maple syrup into the egg white mixture and set aside.
  4. In a medium bowl, combine brown sugar, almonds, and pumpkin pie spice. Stir until thoroughly combined.
  5. Pour the egg white mixture into the almonds, and stir until the almonds are coated in egg whites.
  6. Spread the egg white covered almonds onto a Silpat matted cookie sheet, and bake for 30-40 minutes. They are finished when the egg whites become crunchy.
  7. Sprinkle the almonds with fresh sea salt (Maldon’s is my favorite) and a little more pumpkin pie spice. Place into jars for enjoying or gifting!
beta
calories
118
fat
8g
protein
3g
carbs
11g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
[break]Photography, Styling & Copy: Boxwood Avenue

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