How to Make Homemade KIND Nut Bars: A Complete Guide
Making your own KIND-style nut bars at home is easier than you might think and costs a fraction of the store-bought price. These homemade bars deliver the same satisfying crunch, sticky-sweet texture, and nutritious benefits you love, with the added bonus of complete control over ingredients and customization options.
Why Make Homemade Nut Bars?
Homemade nut bars offer substantial cost savings compared to store-bought varieties, often costing a fraction of the price per bar. Beyond the savings, you can customize flavors, control ingredient quality, and avoid preservatives. These bars are naturally gluten-free, rich in healthy fats, protein, and fiber.
Essential Ingredients
The Nut and Seed Mix
- 1 cup raw almonds – provides protein and healthy fats
- 1 cup raw peanuts – adds richness and affordability
- 1/2 cup raw macadamia nuts – contributes buttery flavor
- 1/2 cup raw hazelnuts – offers subtle sweetness
- 1/4 cup pumpkin seeds – adds crunch and minerals
- 1/4 cup sunflower seeds – provides vitamin E
- 1/4 cup buckwheat groats – adds nutty flavor and texture
- 1/4 cup sesame seeds – contributes calcium and tahini notes
The Binding Syrup
- 1/2 cup unpasteurized honey – natural sweetener with binding properties
- 1/3 cup pure maple syrup – adds depth and helps with setting
- 1/4 teaspoon salt (Himalayan preferred) – enhances all flavors
- 1 teaspoon pure vanilla extract – adds warmth and aroma
Equipment You’ll Need
- Candy thermometer (essential for proper setting)
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Rubber spatula
- Large baking sheet
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cooling Time: 20 minutes
- Total Time: 40 minutes
- Servings: 20 bars
- Difficulty: Intermediate
Step-by-Step Instructions
Preparation (5 minutes)
- Line a 9×13 inch baking pan with parchment paper, leaving 2-inch overhangs on long sides for easy removal
- Lightly brush parchment with coconut oil or neutral oil
- Prepare a second sheet of oiled parchment paper and set aside
- Preheat oven to 350°F
Toasting the Nuts (8 minutes)
- Spread almonds, peanuts, macadamia nuts, and hazelnuts on a large baking sheet
- Toast for 7-8 minutes until fragrant and lightly golden
If you didn’t like this particular nut combination, you could very well change things up and use pretty much any combination of nuts that you like, so long as you keep the same kinds of ratios. Maybe use cashews instead of peanuts, Brazil nuts instead of macadamia, walnuts instead of hazelnuts, for example…
- Transfer the toasted nuts to a large mixing bowl. Add pumpkin seeds, sunflower seeds, buckwheat groats, and sesame seeds.
- Mix well and set aside
Making the Binding Syrup (10 minutes)
Combine honey, maple syrup, and salt in a medium saucepan. Place over medium heat and bring to a rolling boil
Critical step: Continue boiling until mixture reaches exactly 260°F (hard ball stage) on candy thermometer.
Remove from heat and immediately stir in vanilla extract
Assembly (5 minutes – work quickly)
Pour hot syrup over nut mixture immediately and stir rapidly until all nuts are evenly coated
Promptly transfer the sticky mixture to the prepared pan
Spread evenly with a lightly oiled rubber spatula
Cover with second sheet of oiled parchment paper (oil side down) and press firmly with flat-bottomed glass or rolling pin to compact
Setting and Cutting (25 minutes)
Cool at room temperature for 20 minutes (bars should be warm but firm)
Carefully lift the entire slab using parchment overhangs and place on a cutting board.
Cut into 20 bars using sharp chef’s knife with straight downward motions – don’t use a sawing motion.
Allow the finished bars to cool completely before storing in an airtight container. To avoid sticking, either place a piece of parchment paper between bars, or wrap them individually in plastic film.
Pro Tips for Perfect Results
Temperature is Critical
The syrup must reach exactly 260°F for proper binding. Too low and bars will be sticky; too high and they’ll be too hard. Test your candy thermometer’s accuracy by checking that water boils at 212°F.
Work Quickly
Once you add the hot syrup to nuts, work fast. The mixture begins setting immediately, so have all tools ready and work with purpose.
Prevent Sticking
Oil everything that touches the mixture: spatula, parchment, hands if needed. Coconut oil works beautifully and adds subtle flavor.
Pressing Technique
Proper compression is key to bars that hold together. Use firm, even pressure across the entire surface.
Customization Ideas
Nut Substitutions
- Replace peanuts with cashews for nut-free schools
- Swap hazelnuts for walnuts or pecans
- Use Brazil nuts instead of macadamias
Seed and Grain Substitutions
The smaller ingredients offer endless possibilities for customization. Consider using puffed millet instead of buckwheat groats for a lighter texture, or swap chia seeds for sesame seeds to boost omega-3 content. Shredded coconut works beautifully in place of pumpkin seeds, adding tropical flavor and healthy fats. You can even replace a portion of seeds with dried fruit – a handful of raisins or dried cranberries adds natural sweetness and chewy texture.
Add-In Options
- Dried fruit: Cranberries, cherries, or chopped apricots (up to 1/4 cup)
- Coconut: Unsweetened shredded coconut (2-3 tablespoons)
- Chocolate drizzle: Melt 2-3 oz dark chocolate and drizzle over cooled bars before cutting
- Spices: Cinnamon, cardamom, or ginger (1/4 teaspoon)
Texture Variations
- Chop larger nuts for easier eating
- Add puffed rice for lighter texture
- Include chia seeds for omega-3 boost
Storage and Shelf Life
Room Temperature Storage
Store in airtight container for soft, chewy bars. Will keep for up to 2-3 weeks in cool, dry place. Separate layers with parchment to prevent sticking.
Refrigerated Storage
For firmer, brittle candy-like texture, keep bars in the refrigerator where they will also keep longer – up to 4-6 weeks. The cold transforms them into a completely different eating experience with a satisfying snap.
Individual Wrapping
Wrap bars individually in plastic wrap for grab-and-go convenience and extended freshness.
Troubleshooting Common Issues
Bars Won’t Hold Together
- Cause: Syrup didn’t reach 260°F
- Solution: Check thermometer accuracy; ensure proper temperature
Bars Too Hard
- Cause: Syrup overheated past 260°F
- Solution: Store at room temperature; add moisture with brief apple slice storage
Sticky Texture
- Cause: Insufficient cooling or humidity
- Solution: Refrigerate or add light cornstarch dusting
Bars Crumbling
- Cause: Not enough syrup or inadequate pressing
- Solution: Ensure proper syrup-to-nut ratio; press firmly during assembly
Frequently Asked Questions
Can I use all honey or all maple syrup? The combination works best for proper setting. All honey may remain too soft; all maple syrup may crystallize.
Are these bars keto-friendly? While nuts are keto-approved, the honey and maple syrup add significant carbs. Consider sugar-free alternatives for strict keto adherence.
Can I make these nut-free? Replace nuts with seeds (pumpkin, sunflower, hemp) and coconut flakes, maintaining similar ratios.
How do I prevent bars from sticking to the knife? Dip knife in warm water between cuts, or lightly oil the blade.
Nutritional Benefits
Each bar provides approximately:
- 198 calories
- 5g protein
- 13g healthy fats
- 3g fiber
- Essential minerals: magnesium, vitamin E, healthy omega-3s
Cost Savings
Homemade nut bars offer significant savings compared to store-bought KIND bars, typically costing 25-50% less per bar depending on where you shop and current ingredient prices. While the initial investment in quality nuts and seeds may seem substantial, each batch yields 20 bars, making the per-unit cost much more economical. For families who regularly enjoy these bars, the savings add up quickly – plus you control ingredient quality and can customize flavors to your preferences.
Final Thoughts
These homemade KIND-style nut bars prove that healthy, delicious snacks don’t require expensive store purchases or complicated techniques. With proper temperature control and timing, you’ll create bars that rival any commercial version while saving money and controlling ingredients.
The key to success lies in precise temperature measurement and quick assembly. Once you master the basic technique, endless flavor combinations await. Whether you prefer classic almond-cranberry, tropical coconut-macadamia, or chocolate-cherry variations, this foundational recipe adapts to your preferences.
Start with this base recipe, master the technique, then explore creative combinations that suit your taste and dietary needs. Your homemade bars will quickly become a household favorite and impressive gifts for friends and family.
Homemade KIND Nut Bar
Ingredients
The nut mix
- 1 cup raw almonds
- 1 cup raw peanuts
- 1/2 cup raw macadamia nuts
- 1/2 cup raw hazelnuts
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup buckwheat groats
- 1/4 cup sesame seeds
The syrup
- 1/2 cup unpasteurized honey
- 1/3 cup maple syrup
- 1/4 tsp salt, I use Himalayan salt
- 1 tsp pure vanilla extract
Instructions
Preparation (5 minutes)
- Grease and line a 9×13 inch baking pan with parchment paper, leaving 2-inch overhangs on long sides for easy removal. Prepare a second sheet of oiled parchment paper and set aside
- Preheat oven to 350°F
Toasting the Nuts (8 minutes)
- Spread almonds, peanuts, macadamia nuts, and hazelnuts on a large baking sheet and toast for 7-8 minutes until fragrant and lightly golden
- Transfer toasted nuts to a large mixing bowl. Add pumpkin seeds, sunflower seeds, buckwheat groats, and sesame seeds. Mix well and set aside
Making the Binding Syrup (10 minutes)
- Combine honey, maple syrup, and salt in a medium saucepan. Place over medium heat and bring to a rolling boil.
- Critical step: Continue boiling until mixture reaches exactly 260°F (hard ball stage) on candy thermometer
- Remove from heat and immediately stir in vanilla extract
Assembly (5 minutes – work quickly)
- Pour hot syrup over nut mixture immediately; stir rapidly until all nuts are evenly coated
- Transfer sticky mixture to prepared pan and spread evenly with oiled rubber spatula
- Cover with second sheet of oiled parchment (oil side down). Press firmly with flat-bottomed glass or rolling pin to compact
Setting and Cutting (25 minutes)
- Cool at room temperature for 20 minutes (bars should be warm but firm)
- Lift entire slab using parchment overhangs. Cut into 20 bars using sharp chef's knife with straight downward motions.
- Cool completely before storing. Wrap individually in plastic film to avoid sticking.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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This recipe was originally posted on September 25, 2018 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.
105 Comments on “How to Make Homemade KIND Nut Bars: A Complete Guide”
Can you replace the honey with something more keto friendly? Like lakanto syrup.
nice post thanks
wow really amazing i love it and that is too much easy as i think but really amazing
I am looking for the recipe that was posted about a year ago. It wa a seed bar. Not the kind bar. I know there was peanut butter in it. I’ve purchased something similar at a health food store and it was called a birdie bar. I recently purchased your cookbook hoping to see the recipe there. Love your cookbook!!!!
Thank you Jenny!
Is this the recipe you’re looking for? It’s the only one I can think of… https://thehealthyfoodie.com/trail-mix-granola-bars/
Look so delicious! I must try this next weekend for my family. Thank you!
These are so delicious
and really easy to make. Great recipe!
Glad to hear you liked ’em, Ildi. Thanks for letting me know and for the 5 star review! 🙂
Love this recipe! Just wondering if we can use all maple syrup or all honey instead of both? Just for times when I don’t happen to have both on hand! 🙂
I used all Maple syrup but only 1 cup, it was wonderful.
Hi! Can I substitute maple syrup with something else? Thanks!
I just found this recipe today, looks totally yummy and can’t wait to try it! Have you tried substituting agave for either the maple syrup, honey or both?
Unfortunately, I haven’t… I’m not really a fan of agave, so I haven’t really experienced with it at all.
Thank you for the recipe, It’s great.
I’ll try it again with a little bit less honey, something like 1/3 lb.
Thanks for this recipe, looks delish & I can’t wait to try it!
Just made these today. They were easy to make and taste lovely. I added some coconut to mine. I have stored some in the fridge to harden a bit more as, when testing, they were a little sticky.
As Per Ayurved & Traditional wisdom one should never heat Honey. It becomes Toxic in Nature. You can research it
Rest of the recipe looks good
This isn’t actually true. You can cook and bake with honey. Heating it doesn’t make it toxic. How do you think they’ve been making mead for hundreds of years?
Made these twice. Flavour is fab.
BUT I find them a little loose and sticky. Have put a thin layer of dark choc on them to help hold them together.
Honey+ definitely reaches hard ball stage.
Any suggestions how to harden them up please.
Have you tried keeping them in the fridge?
Oh my! I have just made these and they are soo good! Drizzled chocolate over the cooling bars at the request of the kids. Endless possible combinations. Highly recommend. Definitely use a candy thermometer otherwise you might end up with a gooey miss! Thank you for sharing this.
Real happy to hear, Rachel! Thanks a bunch for the awesome feedback!
Hi made these yesterday Fairly easy to follow but make but the bars are still sticky and not holding together. I didn’t have a thermometer to measure the honey mixture and just waited till it boiled over thinking it was hot enough to pour. I’ve managed to cut them into bars and individually wrap but they barely holding together. What can I do now to help them harden or is it too late? Thanks!
Used the candy thermometer…260 degrees… didn’t set. Urrrrgh!
Real sorry to hear, Sarah. Have you checked your thermometer for accuracy?
I made them yesterday. I’m disappointed because even though the flavour is awesome, the consistency is goey.
I used a candy thermometer (I calibrated it and tested accuracy before using it for the recipe).
I stored the bars overnight in the fridge and they’re still sticky.
I’m not sure if the problem is that I used monkfruit maple syrup instead of regular maple syrup. The consistency of both is basically the same but monkfruit is healthier.
Monkfruit does not have the same caramelization properties as sugar, which is why you need real maple syrup unfortunately.
Im going to give this recipe a try, it truly looks like it’s going to be a very delicious nut bar recipe.
Vantastic nut bars. i also made a batch with a thin layer of dark chocolate poured over it. So delicious
Thank you, came out great. Vanilla in ingredients but absent from instructions.
Oops! Thanks for pointing that out, Ian. All fixed now! 🙂
Hi , your recipe seems quite healthy . Can I make it sugar free , if yes so what should I use instead of honey and maple syrup . Thank you.
Unfortunately, you need the sweet syrups to get the nuts to stick together… so it’s not possible to leave them out!
Very delicious & easy making bars ..My hubby & kids loved them. I bake them on 350 foreign height for 15 minutes, it helps sticks them together ..
Thanks for the great feedback, and for the tip, too!
did you bake them after you poured the honey on them?
Made these fantastic bars bout 6 months ago. Loads more times since. But just made 60 bars for my work colleagues as we are on cash tills at supermarket serving 1,000s of customers. Try you won’t be disappointed.
How very kind of you, Gillian! And thank you so much for the awesome feedback, I totally and sincerely appreciate it! 🙂
Very good bars. Multiple use for the bars. I usually take on a bike ride to sustain my energy. I’ve added chocolate chips which I melt on top after. One thing I’ve done while making them is keep all the nut mix in a warm bowl over a double boiler. This way when you add the maple syrup and honey mixture it stays softer longer to allow mixing and spreading. Otherwise everything would stick to my bowl and spatula and it was stressful to pour into a cookie sheet.
I made these with the nuts, seeds, coconut, cocoa chips and goji berry’s It was so easy but i agree you really do need the temperature gage i would have pulled it off way to early otherwise. I had one so it worked well, all my Nuts were pieces so end result was a bit crumbly but stays together with the sticky honey mix and even better in the fridge. Its very yummy even hubby likes it. Thanks
Thank you for the awesome feedback and 5 star review, Kathryn. I greatly appreciate it!
I would like to try the recipe but I don’t know how long to bake it for
I’m not sure I understand your question, Melissa?
You don’t bake the bars. You roast the nuts (for flavor). Boil the syrup.
Sounds like a great recipe, going to try it asap. As i can’t find any in the supermarket with no chocolate. Which I am allergic to. Thanks for this recipe
Thank you for the delicious and easy recipe, I made it twice so far, my husband and kids loved it. I used different nuts and dried fruits but kept the ratio the same. I also used roasted rolled oats instead of the buckwheat.
Do you think i can use all honey instead of honey+maple syrup? Maple syrup is quite pricey where i live and not that common ingredient.
I’m not sure, to be honest… my guess is the bars would remain soft and gooey if you were to use only honey. It’s worth a try, though, as the bars would still be edible, that’s for sure!
Do you have to use unpasteurized honey?
Mine never “set”. They are just nuts with sweetness. I wanted them to eat after a workout, but they stick to everything. I did use a thermometer.
Did you check your thermometer for accuracy?
Easy and delicious but was way toooooo sweet. Turned it into an unhealthy snack. Will try again with half the syrup (although that will still be excessive for a healthy bar)
I am wondering about using oat groats instead of buckwheat groats since that is what I have in my stash. What do you think and should I soak them first to soften them or would that mess up the whole recipe?
I made my version of these wonderful Nut Bars. Earlier though when I contemplated making these, I asked you about using oat groats instead. I then remembered a comment saying they used oatmeal. So that helped me decide on the oatmeal vs oatmeal groats (thank you). Then since I didn’t have almonds, hazelnuts, pumpkin seeds, or groats I switched it up using 1 c. walnuts, 1 c. cashews, 1/4 c. quinoa, 1/4 c. raw peanuts, 1/4 c. cranberries, and 1/4 c. oatmeal. I also added the macadamia nuts, sunflower seed, and sesame seed. I chopped the nuts in to smaller chunks to make it easier to chew and press together. My syrup was made using raw local honey and locally made maple syrup from my son (syrup very blonde in color). You really do have to be prepared to work fast. It was a hustle yet they turned out so good. We have store bought bars here at home, but knowing they may have ingredients I’m not able to pronounce I more often choose not to eat them. These Nut Bars are definitely more healthy and will give me piece of mind when I need a boost or snack. Thank you for sharing. Also thanks to the comment section.
Oh my goodness. They are even better than yesterday. I am really happy I chose to pop the nuts in the food processor for a quick chop. The texture is perfect, and using a hard roller on them worked great. Actually they were hardening so fast I grabbed my quart Kerr jar of quinoa to roll them tight and smooth. They did not turn out sticky either.
Awesome! I’m really super happy to read this, Debra! Thanks much for taking the time to share your experience and for the stellar feedback! 🙂
Not sure what I did wrong but mixture was quite gooey an did not set well. Otherwise delicious. I didn’t and buckwheat groats as could get any.
Did you replace the buckwheat groats with anything?
Hey I made basically this recipe since it was the closest one to what I had for ingredients. I did use only maple syrup since I do have a good instant thermometer and can track the water content of the syrup.
I went for a “soft ball” level of hardness. This kept my bars pliable and not too tooth threatening. I’m not an expert in making candy so I think I crystalized the syrup too soon or something. Still really tasty. I would love to toss some sea salt into the ziplock bag of it to balance out the mapleyness.
I used raw almonds, cocoa covered almonds, dried cranberries, raw pumpkin seed and unroasted unsalted sunflower seeds. Maybe 2 cups of the almond, almond, craisin mix, 1 cup that I tossed into my mini food processor to chop, then a half a cup of pumpkin and sunflower seeds.
The ratios really don’t matter I’m guessing. They are all probably delicious.
I would like to find out how to not use so much syrup.
This recipe is excellent, delicious and held together beautifully. For those having a problem, I agree, test your thermometer.
Excellent explanation!
Hiya! Might be a bit of a silly question but is it 198kcal per bar or the whole recipe?
Thanks!
That would be per bar…
Brill!! Thank you!!
These worked perfectly. They are better than the ones I was buying and are a lot more economical. I am looking forward to experimenting a bit by adding puffed rice and popcorn to make them a little lighter – I cut the bars too big!
I’ve tried a few recipes but this by far is my favorite and its so simple to make.
I’m now using this as my basic recipe where I can change up the flavor or nut combos…so good.
Could I replace the maple syrup with date syrup? It’s impossible to get here in India not to mention pricey if at all. Kind bars are impossible to get here too and your recipe looks amazing. Just can’t decide about the syrup, think I’ll go ahead and try anyway. Thanks for posting!
I can’t really say without having tried it first, and I’ve never worked with date syrup, so I’m afraid I can’t be of any help. Please let me know how it turned out if you end up trying it! 🙂
Hi! What can I use as a substitute for maple syrup?
You could probably make some kind of simple syrup using light brown sugar and water…
I can’t wait to try this recipe. It’s so clear and easy to follow and all the ingredients make my mouth water. Thank you!
I done them today and they are set perfectly and tasty so yammy 🤗 I added dark chocolate on the bottom
As well
Thank you, I made mine with only maple syrup. it was very successful.
Many thanks for this foodie recepie. Good step by step instructions and the results are very yummy:-) Regards, Carlos.
Hi,
The bars I made didn’t set and crumbled.
Thank you
Very nice recipe.just a suggestion, instead of honey you can use jaggery ….the reason being…according to Ayurveda , honey should never be heated or boiled, but can be poured over or mixed in already hot ingredients.
I made this with walnuts, almonds, pecans and craisins. It was SO delishious, and was very satisfying as a trail snack.
I make these three times a month. Most loved in our house.
these are too sticky even after cooling in refrigerator. definitely took the syrup to hardball. disappointing.
Amazing ! The syrup is fabulous . Replaced different nuts with what I had on hand , kept my pumpkin seeds roasted with the shell added some raisins as well.
Hi there, these are delicious, how can i make them hard and stick together, they are falling apart when I lift them
CAN YOU substitute something for the buckwheat grouts?
It turned out perfect 👌
Thank you for the recipe 🌸
These turned out perfect!
Delicious! Used some pistachios and cashews as well as the listed ingredients. Really tasty and easy. Next time I’ll have my greased rubber spatula and greased parchment ready. I was kind of scrambling once my syrup came to temp but that was my fault. Will def make again. Nice having fairly healthy snacks available and ready to grab
literally the best thing I’ve ever made! it’s a little tricky getting to the hard-ball stage with the syrup if you don’t have a thermometer, but I just use cold water and it worked pretty well. I substituted pecans for the hazelnuts, chia seeds for the sesame, added a bit of coconut because coconut is delicious, and melted some dark chocolate for the top. Unfortunately I was unable to temper the chocolate so I have been storing them in the fridge, but honestly this is still one of the best recipes I have ever made. I’ve already sent the recipe to my friends…
Loved these. Added dried cherries. Husband agreed these were better than the original.
These taste good. A bit too much syrup than I prefer. I think it will help to lessen the syrup or simply adding more nuts/dry ingredients and heating to reach soft crack stage instead of just hard ball. I going to try that next and add my nuts right into the cooking pan so it doesn’t cool too fast and make it unworkable. Get the nuts good and well coated, then transfer to a baking dish. My next trial run will make 3 batches of dry ingredients, but only make 2 batches of syrup and boil to soft crack stage instead. And I will use slightly salted nuts….it needs more of a salted nut bar flavor.
Hi Sonia, Finally! a lady whom knows what she’s talking about! What a Brilliant moreish nut bar recipe, and looks very impressive, love it. Followed the instructions exactly as instructed & came out perfect. I have been looking for a failproof recipe where I can include some of the nuts that don’t taste good when eaten raw i.e. brazil nuts & walnuts & when added to this mix, they taste awesome. I will be sure to check out all your other recipes. Thank you Sonia.
I made these yesterday. Like many of the other people who commented, the flavor was delicious but despite the syrup reaching 160 degrees, these bars did not hold together and were a sticky mess. Figuring I had nothing to lose, I baked them for 20 minutes in a 350 degree oven. OMG! Awesome result!
The recipe was easy to make but short on ingredients. My pan was 3/4 full. It took a long time to reach hard ball stage, but it finally got there. Next time I’ll add more nuts and less sesame seeds. It made yummy 10 bars.
Great recipe and they taste so good. I use a bag of Wild Roots Costal Berry trail mix from Costco for one batch & diced dried pineapple & macadamia nuts from Sprout’s for the second batch. They came out perfect. Thank you Sonia, I love this recipe♥️
Love it I add more nuts and make more syrup 3/4 honey and 1/2 maple syrup
Mine didn’t set
I followed all the steps
I still ate it and it was delicious
Just disappointing it didn’t set
I used a slightly different combo of nuts and seeds (omitting the groats), coarsely chopped the nuts, and added 2T of almond flour to help bind the mix. I also added zest from one lemon and 1/4 cup chopped dried apricots (rolled in the almond flour to keep from being sticky). I made sure to keep the dry and wet volume the same though, and didn’t change the syrup recipe at all – and these came out GREAT. I only had a 9×9 pan, and that was actually perfect – rendered slightly thicker bars, but not noticeably. I was worried about the bars falling apart or being too crispy, but the texture and consistency were perfect. The three keys were definitely using a candy thermometer to be sure they syrup reached (and didn’t exceed) hard ball stage, working quickly to combine the honey mixture with the nuts, and making sure it was all packed well into the pan.
All in all, this is a great recipe, with lots of room for variation as long as you keep the wet and dry volumes the same. I will be using it as a base for my nut bars from now on!
Made these today. They are wonderful. I did put 85% dark chocolate on the bottom to hold together better. They won’t last long.
It turned out horrible…. I followed the exact recipe
Thank you for a superb recipe, a winner with all who tried it
Looks amazing. I would prefer to use much less sugar, perhaps a quarter cup. Any thoughts on an ingredient to help with binding? Egg? Would some water work? I want to make sure the syrup fills the pan so the top of the bars don’t fall apart. Thanks!
Unfortunately, you need the sugar syrups to get the nuts to stick together… so it’s not possible to cut back or leave them out!
You americans take so long to get to the point! Stop yapping and get on with it!
I made these before and they were delicious. I’m going to make again but i made a mistake of buying oat groats instead of buckwheat groats. I don’t think it’s a big deal, but how would it change the flavor do you think?
I’m afraid that the oat groats will be way too hard to be consumed raw… before you throw them in your recipe, try chewing on a few to get a feel of their texture and see if you like it. Flavorwise, they are super neutral, so that shouldn’t be an issue.
Thank you for this great recipe. I have made it twice in just over a week! I added sour cherries and cranberries and a few raw walnuts. I couldn’t wait for the bars to cool!
This is my second time making these, and they’ve turned out perfect each time! So good!
Unfortunately it’s been 2 hours and my bars are still in the baking pan waiting for them to set! I did not use a candy thermometer I did not have one so I used my meat thermometer to 260’, pulled it and stirred into nut mix and tamped it down! Great recipe though!
Thank you!!