- Level: Intermediate
- Total: 50 min (includes cooling time)
- Active: 30 min
- Yield: 16 to 20 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 88 mg
- Level: Intermediate
- Total: 50 min (includes cooling time)
- Active: 30 min
- Yield: 16 to 20 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 88 mg
Ingredients
Directions
Special equipment:
a candy thermometer- Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
- Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
- In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
- Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
- Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.
