PumpkinSally

Roasted Almonds with Pumpkin

PumpkinSally

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