An autumn treat with hints of cocoa, chile, and cloves.


YIELD
24 bars

TIME
Active Prep: 20 min
Cook: 10 min


INGREDIENTS

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NOTES

You can use any mix of nuts (e.g. pecans, hazelnuts, peanuts) and dried fruit (e.g. apricots, cherries, cranberries). You could also throw in some chocolate chips. These bars are also delicious flavored with our Ras el Hanout or Barrier Reef Caribbean Mix in place of Mexican Mole.



DIRECTIONS

Mix popcorn, oats, nuts and dried fruit together in a very large bowl. Melt honey and sugar together in a small saucepan over medium heat. Stir in choice of seasoning and salt and simmer until sugar has dissolved, about 5 min. Slowly drizzle melted sugar and spice syrup over dry ingredients, trying to cover as much of the mixture as possible as you pour. Fold mixture together with a spatula; if cool enough, use wet hands to make sure everything gets coated. (Note: Mixture will be a sticky, gooey mess. Popcorn should be well coated but not swimming in syrup. Use less syrup or more popcorn to adjust to desired consistency.) Using wet hands, press mixture into a lightly greased small baking sheet or rectangular cake pan and set in refrigerator to chill for about 30 min. Remove and cut into bars. Store in an airtight container.



SERVING SUGGESTIONS

Makes a great party snack. You can easily divide batch in half and season with a couple of different Savory blends to serve side by side.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Vegetarian



ITEMS IN THIS RECIPE

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