Roasted Almonds with Pumpkin

It's fall.  It's absolutely GORGEOUS out there today, people.  So gorgeous that it's almost sad that I've spent most of today inside, cooking.  Except that I was making this. Pumpkin Almonds 8

(Along with a handful of other awesome things, that you will see soon!)

I bought one of those ginormous bags of almonds at CostCo.  I love that place, with all of its huge bags of things that I love, or am trying to love, or will soon love, or sampled and hoped that my kids would love...

With three kids, I spend a good amount of time at this store.  And I'm no longer embarrassed when I walk out of CostCo with TWO carts, or a shockingly high bill; or, when I return home and it takes me 20 minutes to unpack... load... after load... after load... Nope, I'm a CostCo gal and proud of it.

So it feels kind of nice to be able to really make use of one of those big bags, in the best possible fall-y way.  Enter, Roasted Almonds with Pumpkin.

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I had this awesome little cooking pumpkin from the garden. And I had this huge bag of almonds, that were not salted (in other words, they were BLAND).  And I thought... hmmmm... I am going to put these two wonderful things together.  It shall be good!

I tried two batches.  The first batch was concocted by the hubby.  It started with the basic pairing of pureed, fresh, roasted pumpkin with... well, all kinds of things: brown sugar, whiskey, cayenne pepper, chopped hot peppers from the garden, syrup, olive oil.. and it was reallllllllly good.    Here's a pic of batch #1, before I cooked it:

Pumpkin Almonds 2

Buuuuut, I couldn't taste the pumpkin at all - which, in my mind, was beside the point of this whole thing.

So I tried it again.  This time, I used a lot more fresh pumpkin (1/2 cup), whisked it (because it had already been pureed once) with a little bit of bacon grease (I was also making bacon and the time and I thought it would be good).

Pumpkin Almonds 1

(That's my hubby, showing off his cooking skills.) Then I stirred that in with the almonds that had already been coated with olive oil, and sprinkled them with salt, pepper, pumpkin spice, cloves, and just a dash of red pepper flakes for that little kick.  I spread them out on the cookie pan, and roasted them until they were done. They are flavored subtly - and they are awesome.

 

Plus, it counts as a vegetable, right?  I mean, pumpkins are healthy.  Right?  Right?  Totally.

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BATCH #1:  Pumpkin Almonds with Whiskey

3 cups of almonds, raw and unsalted

Puree together:

  • 2 tbsp fresh roasted pumpkin
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 2 tbsp chopped hot peppers - or to taste
  • 1 tbsp whiskey

Mix puree with almonds, and spread them on aluminum foil covered baking sheet.  Pop them in the oven - on low (at about 275) for 30-45 minutes, stirring occasionally, until the mixture has dried onto the almonds.

OR!

BATCH #2:  Roasted Almonds with Pumpkin

  • 3 cups almonds
  • 1 cup fresh, roasted and pureed pumpkin  - pureed with a little bacon grease, if you've got it!  If not, olive oil works great, too.
  • cloves
  • pumpkin spice
  • Mix puree
  • salt/pepper - to taste
  • 2 tbsp olive oil

As with batch #1 - Mix puree with almonds, and spread them on aluminum foil covered baking sheet.  Then, sprinkle seasons on top (salt, pepper, pumpkin spice, cloves). Pop them in the oven - on low (at about 275) for 30-45 minutes, stirring occasionally, until the mixture has dried onto the almonds.

Pumpkin Almonds 6