Nut Delight Bars
Adapted from Monica
2 cups whole almonds
1 cup peanuts
¾ cup walnuts
½ cup quinoa
¾ cup rice crispy
½ cup honey
1/3 cup corn syrup
¼ tsp salt
1 tsp vanilla essence
Roast almonds, walnuts, peanuts and quinoa separately.
Almonds and walnuts can be roasted in a preheated oven at 160 degree Celsius for 15 mins.
Peanuts and quinoa should be dry roasted on stove top.
Add all nuts, rice crispies and quinoa in a large bowl. Stir and keep aside.
Grease a large baking tray and keep aside.
In a heavy bottom large pan, add honey, corn syrup, salt and vanilla and bring to boil. Stir continuously till the mixture reaches 260 degrees. For those who don’t have a thermometer like me, add a drop into a glass of water. If the mixture doesn’t dissolve fast, its ready. (hard ball stage).
Pour the mixture immediately over nut mixture and mix quickly so that nuts are evenly coated.
Quickly transfer to the greased tray and spread using a greased heavy spoon. Press down firmly.
Let it cool till it is slightly warm.
Invert the mixture on to a cutting board and cut into big or small bars.
Cool completely and store in an airtight container with parchment paper between layers. Store in refrigerator so that its stays crispy. Room temperature will make it slightly sticky.