1/2 cup dry roasted cashews
1/2 cup roasted sesame seeds
1/2 cup roasted pumpkin seeds
1/2 cup roasted sunflower seeds
1/2 cup walnuts raw or roasted
( Roasted and slightly salted nuts are fine too)
1/2 cup almond powder
1/2 cup coconut powder
1/4 cup flak seed powder( optional)
1 cup dark brown sugar
1 cup white sugar
1/2 cup water
2 teaspoon homemade ghee( clarified butter)
1/2 teaspoon crushed cardamom powder
Grease a large cookie sheet and keep it aside.
Let the roasted nuts, walnuts and seeds cool, then grind into a soft powder in a spice grinder. In a separate bowl, mix all the powders together.
In a 4-quart sauce-pan mix brown sugar and white sugar with water. Put the pan on the stove on medium high heat, stirring until the sugar melts and starts to bubble. Put a drop of sugar in a little water to see if the sugar syrup has hardened a little.
Remove the pan from the stove and add all the powders, ghee along with cardamom powder. Mix quickly until all the powders and syrup are mixed and the syrup loses its glossy look. Pour it onto the greased cookie sheet and cut into small squares.
Note: If the sugar syrup becomes too thick, the nut bars will become powdery. If the syrup is too thin after mixing the powders, return the pan to the stove and cook for few more minutes on medium heat.
Variation: Small pieces of dates, raisins, dried blueberries, or cranberries can be added with nut powder.
