If you follow my blog, you know I’m a pumpkin addict. I start cooking with it the minute the kids go back to school and fall creeps into my psyche. I love the warmth of the aroma and the taste is out of this world! Funny enough, I don’t like pumpkin pie. I can’t explain it but I whip up so many other great substitutions that I’m cool with it.
Super easy recipe…
2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.
Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.
— Knead to Cook