Homemade Nut Bars: The Perfect Recipe for a Satisfying Crunch
Crispy and delicious homemade nut bars (Gangjeong) that break cleanly – ideal for holiday gifts or a healthy snack.
A recipe loved by all ages, this nut bar is not too sweet and not too hard, offering a perfect texture. It’s easy to make, so give it a try!
Main Ingredients- 100g puffed brown rice
- 260g mixed nuts (e.g., almonds, walnuts, sunflower seeds, pumpkin seeds – your choice)
- 60g dried cranberries
Syrup Ingredients- 3 Tbsp rice syrup (Jocheong)
- 1 Tbsp oligosaccharide
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp cooking oil
- 3 Tbsp rice syrup (Jocheong)
- 1 Tbsp oligosaccharide
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Prepare a generous mix of your favorite nuts. A combination like almonds, walnuts, sunflower seeds, and pumpkin seeds will provide a delightful variety of flavors and textures.
Step 2
Lightly toast the prepared nuts in an oven preheated to 150°C (approx. 300°F) for about 5 minutes. This enhances their flavor and makes them extra crispy. Once slightly cooled, chop them into bite-sized pieces.
Step 3
Add 1 Tbsp of cooking oil to a wide pan. Make sure the heat is off when you start.
Step 4
Combine the rice syrup, oligosaccharide, sugar, and honey in the pan. Do NOT stir. Heat over low flame until the mixture comes to a gentle boil. Stirring at this stage can cause crystallization, making the bars too hard.
Step 5
Once the syrup is boiling, quickly add the puffed brown rice, toasted nuts, and dried cranberries. Stir rapidly with a spatula until all ingredients are evenly coated in the syrup. The mixture is ready when it forms long strands when lifted. Immediately pour it onto a large, flat tray or baking sheet.
Step 6
While the mixture is still hot, spread it out evenly to create a flat surface. Pressing down firmly will help in slicing later.
Step 7
To make spreading easier and prevent sticking, place a sheet of parchment paper or plastic wrap on the tray, pour the mixture onto it, and then cover the top with another sheet of parchment paper or plastic wrap. Use a rolling pin to press and spread the mixture evenly.
Step 8
Before the mixture hardens completely, press down firmly and evenly to ensure a consistent thickness of about 1 cm (approx. 0.4 inches) throughout. Make sure there are no gaps.
Step 9
Allow the bars to cool and set at room temperature. If it’s humid or taking too long to set, you can refrigerate them for about 10 minutes. Be careful not to over-refrigerate, as they can become too hard to cut.
Step 10
It’s crucial to cut the nut bars while they are still slightly warm and not completely hardened. This prevents them from crumbling and ensures neat, clean cuts. Use a sharp knife.
Step 11
When cut into approximately 2 cm x 5 cm pieces with a 1 cm thickness, you should get about 20 bars. Wrap them individually and store them in the refrigerator to maintain their crispiness.
