Snacks

Smoked Almond Snack Bars recipes

recipe image

Ingredients:

  • 1 1/2 cups smoked almonds (see Recipe Note)
  • 1/2 cup pepitas or pumpkin seeds
  • 1/4 cup millet, puffed millet, sesame seeds, or a mix
  • 1 1/2 tablespoons chia seeds, optional
  • 1/2 teaspoon smoked paprika or chipotle powder
  • 1/2 teaspoon garlic powder or onion powder
  • 1/2 teaspoon salt (use less if your almonds are salty)
  • 1/4 cup brown rice syrup
  • 2 tablespoons honey
  • 1/2 teaspoon liquid smoke, optional for more intense smokiness

Instructions:

  1. Preheat the oven to 325°F. Line an 8×8-inch baking pan with a sling of parchment and coat the bottom and sides with cooking spray.
  2. Roughly chop the almonds so there are some small pieces, but also some almonds that are left whole. Combine the chopped almonds, pepitas, millet (or other seed), smoked paprika, garlic powder, and salt in a mixing bowl.
  3. Combine the brown rice syrup and honey in a measuring cup and microwave for 30 seconds to make it easy to pour. Stir in the liquid smoke, if using. Pour the syrup over the nut mixture and stir until all the ingredients are evenly coated and quite sticky.
  4. Scrape the nut mixture into the baking pan with a spatula. Spray your hands or a piece of parchment with cooking spray and gently press the nut mixture evenly into the pan. Bake for 18 to 20 minutes, until the syrup is bubbling around the edges and there’s a touch of toasty color on the lighter seeds that touch the sides of the pan.
  5. Cool the bars in the pan on a cooling rack for 20 to 30 minutes, until they hold together in a solid block when you lift them from the pan, but are still a bit pliable and flexible. (If the bars cool too much and you have trouble lifting them from the pan, put them back in the oven for a few minutes to soften the syrup again.)
  6. Lift the partially cooled bars to a cutting board — you may need to run a paring knife around the edge of the pan to loosen the bars from the pan. Spray a sharp chef’s knife with cooking spray and slice the brick into 10 bars. Do not move the bars once you slice them — leave them on the cutting board to cool completely and finish firming up. If any bits fall off, press them gently back into the bars.
  7. If possible, leave the bars on the cutting board for several hours before moving them or packing them up. In my experience, the bars take longer to firm up than you might expect. When ready, you should be able to lift them from the cutting board without the bars bending in the middle or falling apart. (If they do, see Troubleshooting below.)
  8. Store the bars between layers of parchment in an airtight container for a few days at room temperature or up to 2 weeks refrigerated. Bars can also be individually wrapped and kept frozen for up to 3 months.

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