Nuts bar are such a delicious and healthy snack. If you love nuts as I do, then the chances are too high for you to have a little soft spot for the nuts bar. They are so crazy sticky, sweet, salty, crunchy, and delicious that it depends on the number of ingredients you add. They are in fact totally easy and surprisingly quick to make.
Make sure that you keep everything lightly greased or oiled with some coconut oil and you will have no trouble at all.
1 cup of raw almonds
1 cup of raw peanuts
1/2 cup of raw macadamia nuts
1/2 cup of raw hazelnuts
1/4 cup of raw pumpkin seeds
1/4 cup of raw sunflower seeds
1/4 cup of black sesame seeds
1/2 cup of honey
1/3 cup of maple syrup
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1. Grease and line a 9x3 baking pan with parchment paper then lightly brush the top of the parchment paper with a little bit of coconut oil. And also lightly brush the second sheet of parchment paper of approximately the same size as your pan and set it aside.
2. Preheat your oven to 180c: spread the almonds, peanuts, macadamia nuts, and hazelnuts onto a large baking sheet and bake for 7-8 minutes, until lightly toasted and fragrant.
3. Once toasted, transfer the nuts to a large mixing bowl and add the pumpkin seeds, sunflower seeds, and black sesame seeds. Set aside.
4. In a medium saucepan set over medium heat, combine the honey, maple syrup, salt and bring it to a boil until it reaches 125c in a candy thermometer. Add in vanilla extract and immediately pour the hot syrup over the reserved nuts, and promptly stir until well distributed and evenly coated.
5. Quickly transfer the sticky mixture to the prepared pan and spread evenly throughout the pan with a rubber spatula, cover with the greased sheet of parchment paper (greased side down), with the help of a flat object such as a flat bottomed drinking glass, press the mixture firmly to close in all the holes and compact the nuts really well.
6. Let the bars cool at room temperature for 20 minutes, then carefully lift them out of the pan by pulling gently on the parchment paper. Cut into 20 bars.
7. Allow to cool completely and, then transfer to an airtight container. To avoid sticking, either place a piece of parchment paper between bars or wrap them individually in plastic film.
8. Store in a cool dry place, for soft sticky bars. They will keep for up to a few weeks. If you prefer a brittle, candy-like texture and to last even longer, keep the bars in the refrigerator.