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Nut & Fruit Bars

Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse

 

 

1 cup mixed dried fruit (raisins, apricots diced, cherries, cranberries etc)

½ cup maple syrup or birch syrup

1 ¼ or more roasted nuts (macadamia, whole almonds, walnuts etc)

¼ cup ground pumpkin seed

Cook fruit and syrup over low heat to reduce.  Place nuts in a bowl.  Cook syrup until almost dry and fruit is softened.  Toss with the nuts and sprinkle in pumpkin seed.  Mix to coat.  Spread on a parchment or wax paper lined pan.  For a rustic look press with your hands or use a rolling pin.  Be careful not to crush the nuts.  Let cool for 15 minutes and cut into desired shapes.  Let dry uncovered for a day.  If it falls apart it may be too dry or wet.  The syrup is your binder.  Serve and Enjoy!!!!!

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