I’ve got a little bonus recipe to share with you. This doesn’t contain any of the challenge ingredients on this year’s list but it’s so tasty that I thought you should have the recipe. Almonds, candied with pumpkin pie spices. So good! If you want your house to smell like Autumn, this will do it!
Pumpkin Pie Spice Candied Almonds
1 1/3 cups almond
1/2 cup sugar plus an additional 1/4 cup sugar
1/4 cup water
1/2 t. vanilla bean paste (or you could use 1/2 of a vanilla bean)
1/2 t. cinnamon
pinch powdered ginger
Add 1/2 cup sugar, water, vanilla bean paste and spices to a heavy-bottomed pan. Cook over medium until boiling. Stir a lot! Add almonds and stir more. Stir, stir, stir…Once about 1/2 of the sugar has adhered to the nuts and a slightly grey-brown tinge has appeared, add the remaining 1/4 cup sugar. Turn heat down to medium-low. Keep stirring! Stir more. Really, keep stirring! Once all of the sugar is dissolved and about 1/2 of the nuts have a shiny coating, remove from the heat and pour out into a Silpat-lined baking sheet. You could also use parchment paper.
Once the nuts are cool enough to handle, start breaking them apart. Once completely cooled, store in an airtight container. They will keep for a couple of weeks but I doubt you’ll have them around that long. Enjoy!