After making and enjoying a batch of these perfect vegan and gluten free no-bake chocolate peanut butter breakfast bars, I found myself with a surplus of nuts and seeds. This surplus combined with some early afternoon boredom amplified by an intake of a large amount of coffee led me to putting a sweet candy on my stash!
To add a little pique of interest to this delightful nut mix I threw in some chia seeds and flavored the whole batch with sweet sweet cardamom. I love cardamom with its gentle but unmistakable flavor and its friendship with smokiness paired well with the toasty sugar caramel base of the candy.
These make an excellent snack on their own but they also make an exciting addition to yogurt, ice cream, salads, etc! You are more than welcome to customize the nut and seed blend here according to your personal preference!
Caramel Cardamom Candied Mixed Nuts and Seeds
- 1 cup toasted walnuts, lightly chopped
- 1 cup roasted salted cashews, lightly chopped
- 1 cup sliced almonds
- 1 cup sunflower seeds
- 1 cup pepitas
- 1/4 cup chia seeds
- 1/2 tablespoon ground cardamom
- 1 teaspoon each ground ginger and ground cinnamon
- 1/2 teaspoon ground clove
- 1 tablespoon each honey and maple syrup
- 1/4 – 1/3 cup agave nectar
- 1/4 cup white sugar
- 1 tablespoon water
- pinch salt
In a large bowl combine all of the nuts and seeds with the spices, honey, maple syrup and the pinch of salt and stir to combine. The mixture should be fairly dry but the spices will cling to the nuts.
In a wide skillet, combine the 1/4 cup of white sugar with the tablespoon of water and heat over medium heat until the sugar dissolves and begins to boil. Swirl the pan gently as the sugar caramelizes. When the sugar is a lovely caramel color and smells toasty add in the nut mixture and fold into the caramel. This mixture will still seem fairly dry at this point. Begin drizzing in the agave nectar until the mixture is glistening and evenly lubed but there is no excess of liquid in the pan. Cook, stirring for another 1-2 minutes. Turn out onto a parchment lined baking sheet and allow to cool.
When cool enough to handle, break into chunks and good luck not eating it all right then and there!