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Honey Date Nut Bars

by 2 Comments

Honey Date Nut Bars - Slice Of Honey Blog

Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.

Honey Date Nut Bars - Slice Of Honey Blog

A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.

Honey Date Nut Bars - Slice Of Honey Blog

Tips:

  • A candy thermometer is recommended for getting the honey to temperature. However, you can also let it get to a rolling boil and then drop a small amount of the hot liquid into a cold cup of water. The honey should become firm and when you pinch it with your fingers it should have very little give.
  • If you aren’t a fan of almonds or macadamia nuts, feel free to sub out for your favorite combination, just keep the measurement ratios the same as what is given in the recipe.

Honey Date Nut Bars - Slice Of Honey Blog

Honey Date Nut Bars

Makes 12 bars

 

2 cups roasted, unsalted almonds

1 cup roasted, unsalted macadamia nuts, broken into large pieces

3 pitted medjool dates, chopped

½ teaspoon salt

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup pepitas

2/3 cup crispy rice cereal

 

Directions:

Put almonds, macadamia nuts, pepitas, dates, rice cereal and salt into large bowl and set aside.

In a medium sauce pan, bring honey and vanilla to a rolling boil, stirring constantly until you reach 300°F.

Pour hot honey mixture over nut mixture, stirring to quickly mix the two.

Spread nut mixture evenly over parchment paper lined 9×9 pan. Let cool completely before cutting and serving.

Honey Date Nut Bars - Slice Of Honey Blog

Chili Lime Roasted Cashews

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Chili Lime Roasted Cashews - Slice Of Honey Blog

I am a grazer – I tend to eat smaller meals and add in snacks throughout the day. In theory, this is a healthier way to eat. But that theory goes out the window if you’re reaching for chips or candy all day long. I need something new that isn’t over-processed. A snack like cashews is ideal because the protein helps me feel full without eating a huge portion.

Chili Lime Roasted Cashews - Slice Of Honey Blog
Chili Lime Roasted Cashews - Slice Of Honey Blog

The biggest issue I have with the seasoned nuts I find in my local stores is that the salt and seasoning tends to be over the top. Yes, I want flavor but I don’t want to still taste my snack an hour after eating it. I kept the spice mild so you won’t get overwhelmed here but you can easily take things up a notch if you want to.

Chili Lime Roasted Cashews - Slice Of Honey Blog

Tips:

  • These are full of flavor but not necessarily spicy. If you want to add more heat, increase the amount of cayenne pepper into the blend.
  • Don’t skip out on stirring the cashews periodically during the roasting process – this helps to give them an even roast.
Chili Lime Roasted Cashews - Slice Of Honey Blog

Chili Lime Roasted Cashews

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Ingredients
  

  • 2 Tablespoons fresh lime juice
  • 1/2 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon chili powder
  • 1 lb raw, unsalted cashews

Instructions
 

  • Preheat oven to 250°F and line a baking sheet with aluminum foil.
  • In a medium bowl, whisk together lime juice and honey. Add in all seasonings and whisk until well blended. Stir cashews into spice mixture until they are evenly coated.
  • Spread cashews on lined baking sheet and roast for 30 minutes, stirring every 5-10 minutes. Cashews will take on a golden, reddish color but should not blacken.
  • Spread roasted cashews on paper towels and allow to fully cool before eating.