Crunchy Seed Nut Bars Recipes

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CRUNCHY SEED & NUT BARS



Crunchy Seed & Nut Bars image

Combine pumpkin seeds, dried cranberries and a few more items and you've got yourself some scrumptious, crunchy nut bars. Bonus: They make great gifts!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 24 servings

Number Of Ingredients 8

1/2 cup water
2 cups sugar
1 cup PLANTERS Dry Roasted Peanuts
1 cup chopped pecans
1/2 cup pumpkin seeds (about 3 oz.)
1/4 cup dried cranberries
1/4 cup whole grain amaranth
2 tsp. butter

Steps:

  • Cover cutting board with sheet of parchment or waxed paper; spray with cooking spray.
  • Bring water and sugar to boil in large saucepan on high heat, stirring occasionally. Cook 10 min. or until mixture turns dark amber color. (Do not stir.) Use moistened pastry brush to brush down any sugar crystals from inside of pan.
  • Remove saucepan from heat. Immediately add remaining ingredients; mix well. Pour immediately onto prepared cutting board. Spread into 10x8-inch rectangle, then use rolling pin to roll into even thickness. Cut into 24 bars; cool completely.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SWEET AND SALTY CRUNCHY NUT BARS



Sweet and Salty Crunchy Nut Bars image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 4h20m

Yield 24 slices

Number Of Ingredients 7

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup (recommended: Lyle's)
2 1/4 cups salted peanuts
6 ounces honeycomb candy
Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

Steps:

  • Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
  • Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
  • The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
  • Line your springform pan with aluminum foil or use a foil pan.
  • Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
  • Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
  • Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
  • Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

BERRY NUT AND SEED CRUNCH



Berry Nut and Seed Crunch image

The glazed walnuts make this a sweet but healthy snack. Vegan and GF! This can be used on cereal or folded into quinoa for breakfast, or added to mixed greens for a great salad. I keep some tucked away in my desk drawer - a handful makes a great mid-day snack.

Provided by Chef Boyardee

Categories     Appetizers and Snacks     Nuts and Seeds

Time 50m

Yield 16

Number Of Ingredients 6

½ cup brown sugar
1 ½ cups walnuts
2 tablespoons sesame seeds
1 cup hulled pumpkin seeds
1 cup sunflower seeds
¾ cup raspberry-flavored dried cranberries

Steps:

  • Line a baking sheet with parchment paper.
  • Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
  • Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 14.2 g, Fat 16.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 4 mg, Sugar 8.7 g

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