Step 1

Whisk together the maple syrup, salt, and pumpkin spice.  Set aside.  Prepare a baking sheet by lining it with parchment paper.  Set aside.

Step 2

Add the almonds to a large skillet and turn the heat to medium-high.

Step 3

Immediately pour the maple syrup mixture over the almonds and stir to coat.

Step 4

Continue to stir - never stopping - until the liquid is absorbed and/or evaporated.  DO NOT let the almonds sit still in the pan.  DO NOT walk away from the pan.  Your almonds will burn so quickly.

Step 5

Once the liquid is gone, immediately pour the almonds out onto the parchment-lined baking sheet.  Spread them out into a single layer and leave to cool and dry for two hours.

Step 6

Once dried, pile into a snacking bowl or transfer to a food-safe container or bag.  Will keep for fresh for 7 days.