Homemade KIND Nut Bar

$KIND Nut Bars are such a delicious snack but can be a tad on the pricey side. Learn how to easily make your own for a fraction of the price!$

Homemade KIND Nut Bar

Make KIND-style nut bars at home for a fraction of the cost! These crunchy, sticky-sweet bars are surprisingly easy and completely customizable with your favorite nuts and seeds.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Cooling time 20

Total Time 30

Servings bars

Calories 198kcal

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

US Customary - Metric

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

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.

Nutrition