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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!!!!!