Berry Nut And Seed Crunch Recipes

Steps:

• Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
• Line a baking sheet with parchment.
• Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
• Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
• Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Steps:

• 1. Lightly grease 9 x 13 pan.
• 2. Spread undrained pineapple over bottom of pan. Add layer of Blueberries & sprinkle with 3/4 cup of sugar. Sprinkle yellow cake mix on top.
• 3. For Crunch Glaze Sprinkle the remaining 1/4C sugar & 1C chopped pecans and drizzle with 1 stick of butter
• 4. Bake 350 degrees for 25 min then take a spoon and cute to bottom of the pan in many places. Bake another 5 min.

Steps:

• In large bowl, mix all ingredients. Store in airtight container.

Steps:

• Cover cutting board with sheet of parchment or waxed paper; spray with cooking spray.
• Bring water and sugar to boil in large saucepan on high heat, stirring occasionally. Cook 10 min. or until mixture turns dark amber color. (Do not stir.) Use moistened pastry brush to brush down any sugar crystals from inside of pan.
• Remove saucepan from heat. Immediately add remaining ingredients; mix well. Pour immediately onto prepared cutting board. Spread into 10x8-inch rectangle, then use rolling pin to roll into even thickness. Cut into 24 bars; cool completely.

Steps:

• Line a baking sheet with parchment paper.
• Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
• Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.