Health in Hands Chiropractic

SALTED CHOCOLATE NUT CLUSTERS

INGREDIENTS

2 CUPS ALMONDS

1 3/4 PEPITAS

3/4 CUP SUNFLOWER SEEDS

1/2 CUP PEANUTS

1/2 CUP PISTACHIOS

3 TBS HONEY

3 TBS RICE MALT SYRUP

1/2 BLOCK DARK CHOCOLATE TO DRIZZLE

1/2 TSP SEA SALT

METHOD

• PREHEAT OVEN TO 200 DEGREES.  LINE ONE LARGE BAKING TRAY WITH BAKING PAPER

• COMBINE NUTS AND SEEDS IN A LARGE BOWL.  MIX IN HONEY AND SYRUP UNTIL COMPLETELY MIXED AND ALL NUTS AND SEEDS ARE COVERED

• POUR MIXTURE INTO LINED TRAY AND PRESS DOWN WITH THE BACK OF A SPOON OR SPATULA

• BAKE FOR 15MINS ON MIDDLE TO LOWER SHELF, KEEP AN EYE ON IT FOR THE LAST 5MINS AS THE EDGES CAN START TO BROWN AND BURN! 

• REMOVE TRAY FROM OVEN, REDUCE TEMP TO 175 DEGREES.  COOL 5MINS, THEN CAREFULLY FLIP MIXTURE OVER ONTO FRESH BAKING PAPER, (SO MIXTURE IS NOW UPSIDE DOWN) AND BACK ONTO THE TRAY

• POP BACK INTO THE OVEN AND BAKE FOR 15MINS OR UNTIL GOLDEN

• ALLOW TO COOL COMPLETELY BEFORE SLICING AND DRIZZLING WITH MELTED CHOC AND A SMALL SPRINKLE OF SEA SALT.  I LET MY OVEN COOL AND THEN SAT THE TRAY IN THE OVEN OVERNIGHT AND SLICED THE NEXT DAY

• STORE IN AN AIRTIGHT CONTAINER 

** COULD USE SEEDS/NUTS OF CHOICE