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–+ servings
California Nut Bark Bars

Easy California Nut Bark

Susan Philips
The beauty of this recipe is its simplicity: The raw nuts and seeds toast while the maple syrup candies, creating a crispy bark as everything cools after baking (just imagine a cross between granola and brittle). It’s also extremely versatile, with some slight modifications. Can’t find raw pumpkin seeds or pistachios? Roasted will do, they’ll just be extra toasty. Don’t like almonds? Swap for more pecans or cashews! You can only find salted sunflower seeds? Those will work, just cut back on how much sea salt you add to the mix. A little judgment is required, but as long as the ratios remain about the same, the result will be delicious.
What about the maple syrup? The short answer is yes, you can replace or reduce it, but it’s not a simple one-to-one swap, and the texture of the final bark won’t be the same. Honey is the closest substitute, but requires cutting the baking time to 25 minutes to avoid bitterness, and the finished bars will be less crisp and a bit stickier. Molasses can work, but with similar results to honey, and you’ll want to cut the salt in half, as molasses lends more savory tones. For either of these, consider using roasted, unsalted nuts and seeds, since you’re reducing the cook time. Other types of syrups or maple substitutes may work, but we don’t recommend them here as they’re more likely than the others to burn in the oven. 
3.81 from 91 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 12 servings
Calories 392 kcal

Equipment

  • Silicone silpat High quality parchment paper can also be used, but some sweeteners are more prone to sticking to it as they bake

Ingredients
 
 

  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1 cup raw cashews
  • 1 cup raw pistachios
  • 1 cup raw sunflower seeds
  • 1 cup pumpkin seeds
  • 3/4 cup maple syrup
  • 2 tsp sea salt

Instructions
 

  • Preheat oven to 325°F (165°C)
  • Add all nuts and seeds to a medium bowl and stir to combine.
  • Season with salt and stir in the maple syrup.
  • Spread the nut mixture in an even layer across the lined baking sheet. Bake for 35 minutes.
  • Remove from oven and allow to cool for 1 hour, until the syrup has hardened.
  • Transfer the solid sheet from the pan to a cutting board and cut into bars or chunks.

Video

Notes

Store in a sealed container at room temperature for up to 5 days.

Nutrition

Calories: 392kcalCarbohydrates: 26gProtein: 11gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 392mgPotassium: 458mgFiber: 5gSugar: 15gVitamin A: 54IUVitamin C: 1mgCalcium: 86mgIron: 3mg
Keyword almond, cashew, maple, Pecan, Pistachio, Pumpkin Seeds, sunflower seeds
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