Trail Mix Bars

Trail Mix Bars

Feel free to replace or sub with your favorite nuts, seeds and fruit. Or use your favorite trail mix! I can see a tropical version of this bar using toasted coconut flakes, pumpkin seeds, dried pineapple and some spices for a bit of a kick.

I’ve also successfully used maple syrup in place of honey, so if that’s your choice, it will work just as well. If you add vanilla, about 1/2 teaspoon is a good amount.

If you’re bars are gooey at the end, you probably needed to boil the honey a little longer. I make sure to boil the honey mixture for at least 10 minutes, and I don’t add anything else to the mixture until it’s done “caramelizing”.

Ingredients

• 1 cup (140 g) raw cashews
• 1 cup (150 g) raw almonds
• 1/2 cup (170 g) honey
• 1/4 cup (60 ml) water
• 1/4 teaspoon salt
• 1 cup (60 g) dried cranberries

Method

1. Toasted nuts: Preheat your oven to 350°F (175°C or gas mark 4). Bake the nuts on a baking sheet for about 10 minutes, or until they become fragrant and are lightly toasted.
2. Line a baking dish or rectangular container with parchment paper. I use an 8 inch x 10 inch baking dish (20 cm x 25 cm).
3. Add the honey, water and salt to a saucepan and bring the honey mixture to a bubbly boil. Cook for about 10 minutes or until it turns a darker brown, without burning it. The longer you cook the honey, the firmer the bars will be at the end.
4. Chop nuts into smaller pieces by hand or pulse in a food processor.
5. Combine the honey mixture, nuts and cranberries, and mix to blend well.
6. Scoop the mixture into the baking dish.
7. Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
8. Let the mixture cool for at least 15 minutes and then slice into squares or rectangles.
9. Store in a sealed container or wrap well to seal out air.

Makes 8 to 10 bars