Nut and seed clusters
1 1/2 c. mixed nuts (almonds, pine nuts, chopped pecans, hazelnuts, sunflower seeds, brazil nuts, walnuts)
1/2 c. sesame seeds
2 Tbsp. ground flaxseed (optional)
1/4 c. honey
2 Tbsp. water
1/2 tsp. canola oil
2 Tbsp. sugar
1 tsp. salt (I omitted this because the nuts I used were already salted)
Preheat oven to 350. Spread nuts and seeds on a baking sheet and toast for eight to 10 minutes, shaking often, until pale golden and fragrant. Set aside.
In a medium saucepan, combine honey, water and oil. Bring to a boil over medium heat. Stir in nut mixture. Reduce heat to medium-low and cook, stirring, for another two minutes. Stir in sugar and salt and cook for another minute.
Spread the mixture in a thick layer on a cookie sheet and allow to cool. Once cooled, break into clusters.
1/2 c. sesame seeds
2 Tbsp. ground flaxseed (optional)
1/4 c. honey
2 Tbsp. water
1/2 tsp. canola oil
2 Tbsp. sugar
1 tsp. salt (I omitted this because the nuts I used were already salted)
Preheat oven to 350. Spread nuts and seeds on a baking sheet and toast for eight to 10 minutes, shaking often, until pale golden and fragrant. Set aside.
In a medium saucepan, combine honey, water and oil. Bring to a boil over medium heat. Stir in nut mixture. Reduce heat to medium-low and cook, stirring, for another two minutes. Stir in sugar and salt and cook for another minute.
Spread the mixture in a thick layer on a cookie sheet and allow to cool. Once cooled, break into clusters.
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