(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.
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:
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).
(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.
BATCH #1: Pumpkin Almonds with Whiskey
3 cups of almonds, raw and unsalted
- 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.
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.
- 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.