Cooking and Serving: 35 minutes | 15 bars
Ingredients
2 cups (230 g) raw whole almonds | ½ cup (70 g) raw macadamia nut pieces | 2 cups (60 g) crisp rice cereal, gluten free if necessary
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 15 bars
Ingredients
2 cups (230 g) raw whole almonds
½ cup (70 g) raw macadamia nut pieces
2 cups (60 g) crisp rice cereal, gluten free if necessary
1 cup (140 g) dried whole cranberries
½ teaspoon kosher salt
3 tablespoons (42 g) canola oil
½ cup (168 g) honey
¼ cup (84 g) Lyle’s Golden Syrup, (can substitute an equal amount of
Instructions
Preheat your oven to 300°F. Line a quarter sheet pan (a shallow rimmed 9 x.
13-inch baking sheet) with unbleached parchment paper and set it aside.
In a blender or food processor, place about 1/4 of the whole almonds and.
Scrape it into the prepared pan and spread into an even layer. Cover with.
together when you slice the whole thing into bars.
Remove the top baking sheet and top sheet of parchment, and place the baking.
placing in the refrigerator until completely chilled (about 30 minutes).
Remove the bars from the refrigerator and invert the bars onto a cutting.