Ingredients:

• 1/2 cup raw unsalted walnuts, roughly chopped
• 1/4 cup raw unsalted pumpkin seeds
• 1 tbsp white sesame seeds
• 1/2 cup raw honey
• 1/4 cup sugar
• 2 tbsp organic unsalted butter
• 1/4 tsp sea salt

Directions:

1. Preheat oven to 350°F. Spread walnuts and pumpkin seeds on a large rimmed parchment-lined baking sheet; bake for 7 minutes or until light golden. Cool completely on sheet. Reserve baking sheet with parchment.

2. Meanwhile, in a large saucepan, combine honey, sugar, and salt. Bring to a simmer on medium; cook until mixture reaches 275°F on a candy thermometer. Remove from Stir in butter and simmer until it reaches 300°F. (TIP: At this point, liquid will separate into hard, brittle threads when dropped into ice water.) Stir in nuts and seeds.

3. Pour honey-nut mixture onto parchment-lined sheet, forming a 9 x 12-inch slab. Cool completely on sheet, 30 to 40 minutes. Break or cut into pieces, approximately 32 pieces (roughly 2-inch squares).