Ingredients

• 3/4 cup (200ml) pure honey
• 1 cup (125g) mixed nuts such as Brazil nuts, un-blanched almonds, walnuts, hazelnuts, peanuts and cashews OR 1, 1/4 cups (125g) walnuts
• 1 cup (130g) sesame seeds
• ½ cup (60g) chopped dried cranberries (optional)

Equipment

Large oven tray
Baking paper
Medium (6-8 cup) saucepan
Metal tablespoon
Spray oil
Flat metal tray
Medium metal spatula
Medium sharp knife
Air tight container

Preparation

• Heat oven on static 170*C or fan-forced 160*C. Roughly chop nuts of your choice. Place on one side of a baking paper- lined large oven tray. Spread sesame seeds out beside the nuts.
• Bake for about 15-20 minutes until lightly browned. Remove and set aside.
•  Pour honey into a medium saucepan scraping out any excess with a spoon. Bring to the boil, simmer for 7-8 minutes until bubbles appear over the surface and the honey caramelises or acquires a toffee-like consistency.
• Remove from heat and whilst honey is hot immediately mix in the nuts, sesame seeds and optional cranberries thoroughly. Place on an oil sprayed flat metal tray. Using a spatula, work quickly to press the hot mixture out to about a 15 cm by 20cm square.
• Using a sharp knife, cut the warm mixture into 5x 3cm long by 5x4cm wide columns. Cut into portions. Using your hands, quickly roll each into rough balls.
• Place in a single layer, 1-2cm apart in a baking paper- lined air tight container to prevent sticking together. Keep in a cool place or refrigerator.

Makes up to 24 treats

Note:
To measure honey, use paper towel or a pastry brush to either wipe out or brush a measuring jug or cup container with a thin layer of oil. This allows the honey to pour into the saucepan easily.
Using pure honey the weight for ¾ cup was 240 g. The final mixture was easier to roll into up to 24 Treats based on 15-20g portions