salted pumpkin spice almonds

You guys! Who would have thought I’m not only back on The Roaring Prettiness with my new beauty catch series, but even got around to do one of my Sunday posts. Not me.

The thing is: on our New England road trip, I bought some pumpkin pie spice at a Whole Foods Market – simply because I love everything that smells like autumn. But I never really knew what to do with it (pumpkin spice isn’t really my thing). Then I suddenly had the idea of whipping up some spiced almonds. Well. The first batch didn’t come out that great. I realized (too late) that the almonds became really, really sticky very quickly (I used whipped egg whites, maple syrup and said pumpkin spice, mixed it with the almonds and baked them in the oven). So, here’s my apology to those who got to try them (hey there Inma and Ariane: no harm meant!). But then again, I’m not one to give up – ha! So I tried something else. A spiced up version of burnt sugar almonds. Burnt sugar almonds – or “gebrannte Mandeln” in German – are caramelized sugar-coated almonds, usually cooked fresh in copper kettles at funfairs. I gave the classic recipe a little twist, and voilà: this time I got some serious reactions. And when even my husband gave me a big thumbs up, I knew I had to share my recipe in a spontaneous Sunday post. Here’s how I did it:

You need:
200g almonds
200g raw sugar
1dl water
2 tablespoons pumpkin pie spice
A few pinches of Maldon Sea Salt

salted pumpkin spice almonds

Place the almonds, sugar and water in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for about 10 minutes until all the liquid evaporates and the sugar becomes all dry. Add the pumpkin pie spice and stir frequently with a wooden spoon until the sugar melts again and all the almonds are well coated with caramel. Pour onto a baking sheet and sprinkle with a few pinches of Maldon Sea Salt. Allow to set for a couple of minutes, break into pieces and serve. Or eat yourself.

salted pumpkin spice almonds

salted pumpkin spice almonds

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