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.