These perfect little lunch snacks totally remind me of those Kind Bars you find in the grocery store, but these are way cheaper and way better! The HH loves these packed in his lunch so much! But he has to fight me for them because they’re so awesome. Sometimes I suspect he has a secret stash of them hidden somewhere he’s not telling me about. But once you try them, you’ll probably start hoarding them too!
Cashew Almond Bars
Ingredients
Scale
- 1 cup cashews (, lightly toasted)
- 1 cup almonds (, lightly toasted)
- 1 cup coconut flakes
- 1/2 cup honey
- 1 teaspoon vanilla
- 1/4 cup water
- Pinch of salt
Instructions
- Preheat oven to 325 F. In a medium saucepan over medium heat, bring honey, salt, water and vanilla to a boil. Reduce heat to medium-low and continue cooking until a candy thermometer reads 255 F. This will take about 15- 20 minutes so watch the mixture carefully.
- While heating honey mix, toast nuts and coconut on a cookie sheet for about 10 minutes {be careful not to burn}.
- When honey has reached 255 F, remove from heat. Stir in the nuts and coconuts until evenly coated. Line an 8×8 pan with parchment paper and pour mixture into pan. Using a well greased spatula, evenly spread into pan and firmly press into bottom.
- Let cool for about 15 minutes before cutting into bars {I flipped my whole pan out onto a cutting board and that was easier than cutting it in the pan!}. Do not let mix cool completely or it will harden and make cutting impossible.
SHARE:
Paula says
Are these crunchy or chewy? Did you use sweetened or unsweetened coconut, or do you think it matters?
Katje says
Okay, this might be a bit silly question, but here goes: Why do you have to heat up the honey so high, won’t it destroy all the good stuff honey has?
mim says
Mine is not setting? I’m not sure what I’m doing wrong? Please help .