INGREDIENTS (for 24 bars)
- 1 1/2 cups whole raw cashews
- 1 1/2 cups whole raw almonds
- 1 cup chopped raw pecans
- 1 cup chopped raw walnuts
- 1 cup raw pumpkin seeds
- 1 cup Sugar
- 1/3 cup Honey
- 1 tablespoon vanilla extract
- 2 teaspoons sea salt
- 1 teaspoon cinnamon
- 30 grams dark chocolate
PREPARATION
Preheat the oven to 160 degrees Celsius, and line a 23cm x 33cm baking pan with parchment paper. Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas.
Pour the sugar, honey, vanilla extract, sea salt, and cinnamon in a large sauce pot. Bring to a simmer and stir to dissolve the sugar. The moment the sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts. Quickly mix the nuts into the syrup with a wooden spoon, until they are completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of parchment paper to press the mixture firmly together.
Bake the nut bars on the middle rack for approximately 20 minutes until the tops are golden. Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan.
Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper. Cut into 24 bars. Spread the bars apart. Break 30 grams of dark chocolate into pieces and place over a double-boiler to melt. Once melted take a spoon and pour the chocolate over the bars as decoration. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.