Pepo Caramel Seed & Nut Bars

January 23, 2022

Pepo Caramel Seed & Nut Bars

These tasty morsels highlights the best of Pepo Farms & The Artisan Mill's nuts and seeds in a sweet bar that can be easily adapted to include your favourite spices and flavours. The result of candying honey and maple syrup gives a moorish caramel flavour binding all the goodness together. Beware these are super addictive! so perhaps smaller bite size pieces could be a wiser option? Your call...

These Seed & Nut bars are:

  • Full of Australian grown seeds and nuts!
  • Gluten free
  • Dairy free
  • Refined sugar free
  • Full of protein, healthy fats & fibre
  • good source of selenium, magnesium, iron, folate, zinc & vitamin E

For the seed & nut mix you'll need:

  • 1 cup raw hazelnuts
  • 1 cup raw walnuts
  • 1/2 cup of puffed brown rice
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of buckwheat kernels
  • 1/2 cup of sunflower seeds

For the syrup you'll need:

  • 1/2 cup of raw honey (we prefer Walkabout Apiaries)
  • 1/3 cup of maple syrup
  • Good pinch of Aussie salt (Murray River pink salt is a great option!)
  • 1 tsp vanilla extract
  • Some coconut oil for greasing the parchment paper
  • Using a candy thermometer will make this easier


  1. Preheat your oven to 175C. Spread the Hazelnuts & Walnuts over a large lined baking tray and bake for 8 mins or until lightly browned and fragrant. 
  2. Meanwhile prepare your setting tray using a 9cm x 13cm baking tray. Cut one sheet of greaseproof paper that overhangs all sides and another the same size of the tray.
  3. Melt 2tsp of coconut oil in the microwave until liquified. spread over both pieces of the greaseproof paper with a pastry brush until coated. place larger piece on your 9cm x 13cm baking tray
  4. Add cooled nuts with all the other nuts and seeds to a large heatproof mixing bowl and mix thoroughly (if you want to use any spices add and mix thoroughly)
  5. Add the maple syrup, honey and salt to a medium saucepan over medium heat. Bring to a boil and continue to heat until syrup reaches 125C (hard-ball stage). 
  6. You will need to be quick with the next part start as the syrup will begin to set as it cools and is mixed with nut and seeds. Ensure you have your baking tray lined with greaseproof paper ready, plus a spatula and heavy based drinking glass to press down the mixture.
  7. Turn heat off and stir in vanilla extract then immediately pour over the nut and seed mixture. work through evenly with a spatula until well combined.
  8. empty out portions of the mixture to fill the base of the greaseproof lined tray and spread out with the spatula.
  9. place the smaller piece of greaseproof paper (coconut oil side facing down) over the mixture. Using your heavy based glass firmly press down the mixture working it into all the corners and compacting to an even ~1cm thickness
  10. Allow mixture to cool for 20 minutes. Then lift out using the overhanging paper onto a chopping board, remove top greaseproof paper & cut into 20 or more bars.
  11. Let the bars cool completely, transfer into an airtight container with greaseproof paper in between to avoid sticking. Store in a cool dry place

Perfect as a mid afternoon energy booster!

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