These maple and cinnamon-coated candied almonds and pumpkin seeds are the perfect fall treat. They're slightly sweet, slightly spicy, and totally delicious. Best of all, they're super quick and easy and are sure to impress.
You know those candied nuts that you find in obscure places like gas stations or fall festivals? I love them, but they're always so expensive, so I made my own. These candied almonds and pumpkin seeds are perfect for throwing in a jar and giving as a Christmas gift, and they taste great on charcuterie boards or over a bowl of yogurt.
Looking for other fall treats? Try our Soft Pumpkin Chocolate Chip Cookies or Pumpkin Cake Bars with Cream Cheese Frosting.
- Almonds- unsalted and raw
- Pepitas (pumpkin seeds without the outer hull)- unsalted and raw
- Maple syrup
- Coconut sugar
- Cayenne Powder
Step 1: Preheat your oven to 400°F.
Step 2: Add almonds, pepitas, maple syrup, coconut sugar, cinnamon, cayenne powder, and salt to a mixing bowl. Mix to combine.
Step 3: Line a baking sheet with parchment paper. Dump the almond mixture onto the baking sheet and use a spatula to distribute the nuts evenly.
Step 4: Bake for 5 minutes, then remove from the oven and use the spatula to mix up the nuts and redistribute them on the baking sheet. Place back into the oven for another 5 minutes.
Step 5: Remove the nuts from the oven. Allow the nuts to cool completely, until the outer coating has hardened slightly. Then transfer to an air-tight container and enjoy!
Frequently asked questions
Yes! We've used a variety of nuts in this recipe, and they all taste great. Pecans are especially tasty.
Pepitas are pumpkin seeds without an outer shell (the white seeds you pull out of your carving pumpkin have an outer shell). You can buy them at most grocery stores.
We love putting these nuts in a jar and giving them as gifts. They're also great on cheese or charcuterie boards. I also love putting them on my yogurt in the morning as a granola alternative.
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