You know that pumpkin pie spice I made a little while ago? Here's a nutty way to use it – make pumpkin spiced roasted almonds! I found this same, exact recipe on about a dozen blog sites, but not a one would let me give you a direct link (they don't share their location information)... so since it seems to be in the public domain and none that I saw claimed to have created it, here's the recipe:

Pumpkin Pie Spiced Almonds

Ingredients: 2 cups (1 pound) raw almonds 3 tsp ground cinnamon 2 ½ tsp pumpkin pie spice 4 Tblsp organic agave or honey 1 tsp vanilla Sea salt Directions: Preheat oven to 325F. Line a baking sheet with parchment paper. Combine your cinnamon, pie spice, sweetener, and vanilla in a medium bowl. Add almonds and stir to thoroughly and evenly coat with the mixture. Spread in an even layer on baking sheet, and lightly sprinkle with salt. Bake for 18-20 minutes, stirring or flipping halfway through. Cool thoroughly before serving or storing.

Thrilled with the results, and just happening to have another pound of almonds (they were on sale), I went searching for other variations. A couple caught my eye, but I'm missing ingredients that will have to wait until they plow the streets, so this one won today's lottery: Scarlett Almonds. Sweet and spicy, just like the heroine they're named after. Ok, these require a tad more effort – oh my goodness, two steps in the preparation... Yes, two steps and two bowls, but in the oven after five minutes tops Don't forget to stir once in a while... Enjoy a couple unique nibbles for your New Year’s Eve!