Caramel Crackle Seed Bar
A chewy, nutty, golden delight made from whatever’s hiding in your pantry. Packed with roasted seeds and nuts and bound together in a buttery brown sugar caramel, this bar is crunchy, crackly, and irresistible.
Ingredients
Dry Mix – Total 6¼ cups (use any mix of nuts/seeds you love):
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1 cup pumpkin seeds
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1 cup sunflower seeds
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1 cup cashews (chopped)
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1 cup sesame seeds
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1 cup desiccated coconut
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1¼ cups mixed nuts, sultanas, or dried fruit of choice
Caramel Base:
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½ cup buttery table spread* (or butter/vegan alternative)
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¼ cup maple syrup* (or any syrup – rice malt, honey, agave, etc.)
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¾ cup brown sugar
Method
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Preheat oven to 180°C. Line a baking dish (approx. 15cm x 20cm) with baking paper.
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Toast the dry mix: Combine all nuts, seeds, and coconut in a large bowl. Spread evenly across two oven trays and grill for 2–3 minutes each — just until golden and fragrant. Watch closely — they brown fast!
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Make the caramel: In a saucepan, combine the table spread, syrup, and brown sugar. Bring to a boil, then let bubble for 3–4 minutes (or 2–3 minutes for a softer slice).
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Mix & press: Working quickly, pour hot caramel over the seed mix and stir well. Press firmly into your lined dish.
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Set: Let sit at room temp for a chewy bar, or refrigerate for a firmer crackle.
Tips & Twists
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Add a pinch of cinnamon, vanilla, or sea salt for extra flavour.
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Stir in chocolate chips, cranberries, or chopped apricots after mixing if your caramel isn’t too hot.
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Stores beautifully in an airtight container for up to a week.
- This recipe is 100% vegan and plant based.
