- 3¾ oz. (¾ cup) whole almonds*
- ¾ oz. (6 tbsp.) brazil nuts*
- 1½ oz. (6 tbsp.) walnuts*
- 3¾ oz. (¾ cup) peanuts*
- ½ oz. ( cup) puffed whole grain/crispy brown rice cereal
- 2¼ tsp. ground flaxseed
- 2½ oz. (about ½ cup) dried apricots, chopped
- 2¾ oz. (about ¾ cup) raisins
- 5¼ oz. (½ cup plus 2½ tbsp.) honey
- 3¾ oz. (7 tbsp.) brown rice syrup (or golden cane syrup)
- 1 vanilla bean, split lengthwise (optional)
- 1½ tsp. vanilla extract
- ½ tsp. coarse salt
step 1: Show Images
Line a 9 x 9-inch baking pan with parchment paper and spray lightly with cooking spray. Coarsely chop the almonds, brazil nuts and walnuts. In a large mixing bowl, combine the chopped nuts with the peanuts, puffed rice cereal, ground flaxseed, dried apricots and raisins.
step 2: Show Images
In a small saucepan, combine the honey and brown rice or golden cane syrup along with the seeds scraped from the vanilla bean. Heat over medium-high, stirring occasionally, until the mixture registers 260˚ F on a candy or instant read thermometer. Remove from the heat and carefully stir in the vanilla and salt.
step 3: Show Images
Immediately pour the honey mixture into the bowl with the nuts. Stir everything together until evenly mixed and coated. Pour into the prepared pan and press down in an even layer with a piece of lightly greased parchment or the greased bottom of a measuring cup or drinking glass. Let stand at least 30-60 minutes to set. If needed, refrigerate to firm up. Use the parchment paper to lift the bars from the pan and transfer to a cutting board. Slice into bars and, if storing, place parchment paper between bars or wrap individually to prevent sticking. Keep chilled to ensure that the bars stay intact and keep their shape.
step 4: Show Images
*For best flavor, the nuts should be toasted in a skillet or roasted in a 350˚ F oven for about 10 minutes. Toasting in a skillet is my personal preference because I can monitor the browning more closely. If you buy pre-roasted nuts and they are salted, omit the salt in the recipe.