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Honey nut bars on a cooling rack

Honey Nut Bars

  • Total Time: 30 minutes
  • Yield: 10 bars 1x


  • 140g almonds, raw and unsalted (1 cup)
  • 60g peanuts, raw and unsalted (1/2 cup)
  • 60g hazelnuts, raw and unsalted (1/2 cup)
  • 60g macadamia nuts, raw and unsalted (1/2 cup)
  • 30g sunflower seeds (1/4 cup)
  • 35g sesame seeds (1/4 cup)
  • 4 tablespoons honey, such as Langnese Akazien- mit Frühlingsblütenhonig
  • 100g brown sugar (1/2 cup)
  • 1 and ½ teaspoons vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • candy thermometer
  • 60g chocolate (2oz.), optional


  1. Spread the almonds, peanuts, hazelnuts and macadamia nuts on a baking tray and roast at 150°C (300 °F) for about 8 minutes until fragrant and golden brown.
  2. Once toasted, combine with the sunflower seeds and sesame seeds. Line a 20x26cm (8×10 inch) casserole pan or small baking sheet with parchment paper and brush with a little bit of oil.
  3. Add the honey, brown sugar, vanilla extract, cinnamon and salt to a pot. Cook the sugar mixture, stirring constantly, until the candy thermometer reads a temperature of 150°-155°C (300-310 °F). 
  4. Remove the pot from the heat and add the nut mixture, combining everything well. Quickly transfer the mixture into the prepared pan and spread it out evenly. Using a second piece of parchment paper and a flat object, quickly press down on the mixture to flatten it (make sure there are no gaps).
  5. Let the mixture cool for 5 minutes, then cut into 10 bars with a sharp knife. Let the bars cool completely. 
  6. If desired, melt the chocolate and drizzle over the bars with a spoon or piping bag. Store the bars in an airtight container at room temperature. 


To prevent your bars from sticking together when you store them, place parchment paper between the bars or wrap them individually.

Thank you to our friends at Langnese Honig for sponsoring this post!