Trail Mix Bars

I updated this recipe on 6/1/2024, removing the water from the honey and salt mixture.

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 ½ teaspoon is a good amount.

If your bars are gooey at the end, you probably needed to boil the honey a little longer to "caramelize" the honey a bit. The honey should be a shade darker than when you started boiling it for it firm up well.

Servings: bars

Calories: 243kcal

Ingredients

1 cup raw cashews
1 cup raw almonds or slivered almonds work well also
½ cup honey
¼ teaspoons salt
1 cup dried cranberries

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C or gas mark 4).
Spread the nuts on a baking sheet and bake for 10 minutes or until they are lightly toasted.
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).
Add the honey and salt to a saucepan and bring the honey mixture to a low boil. Cook for about 5 minutes or until the honey turns a darker in color, without burning it.
Chop nuts a bit so the pieces are a bit smaller (optional).
While the honey is still warm, add the nuts and cranberries to it and mix with a spatula or fork to fully coat the mixture.
Scoop out and spread the mixture into the parchment paper in the baking dish.
Using another piece of parchment paper press down on the mixture to make it compact and uniform.
Let the mixture cool for at least 15 minutes or place it in the refrigerator and then slice into squares or rectangles.
Store in a sealed container for a few weeks or the refrigerator for a few months.

Nutrition