Gluten-Free Mixed Nut Bars

Crunchy sweet-and-savory mixed nut bars: toasted almonds, cashews, pecans and pumpkin seeds bound with a honey syrup cooked to the hard-ball stage, with a pinch of smoked paprika and flaky salt. Pressed into a pan and cut into 16 bars.

Prep: 15 min Cook: 20 min Total: 125 min Serves: 16

At a glance: This medium snacks recipe yields 16 servings in about 2h 5m (15 min prep, 20 min cook). It uses 9 ingredients — including mixed unsalted nuts, raw pumpkin seeds, honey — and walks through 6 steps. Updated October 24, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Mixed Nut Bars: When preparing this snacks recipe, many store-bought nut bars include oats, crisped cereal or syrups made from gluten grains. Roasted and mixed nuts can be processed on shared lines with grains, so check the labels. Hot sugar syrup causes serious burns.

Gluten-Free Notes for Gluten-Free Mixed Nut Bars: These bars are nuts, seeds and a honey syrup, with no flour or cereal. Use nuts, pumpkin seeds and vanilla labeled gluten-free, since nuts and seeds are often packed on shared lines.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for mixed unsalted nuts, such as almonds, cashews and pecans, raw pumpkin seeds, honey. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

3 cups mixed unsalted nuts, such as almonds, cashews and pecans Shop
1/2 cup raw pumpkin seeds Shop
1/2 cup honey Shop
1/4 cup packed light brown sugar Shop
1 tbsp coconut oil or unsalted butter Shop
1/2 tsp salt
1/4 tsp smoked paprika Shop
1 tsp pure vanilla extract Shop
1/2 tsp flaky salt, for the top

Instructions

1 Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang, and lightly oil the paper.
2 Spread the nuts and pumpkin seeds on a rimmed baking sheet and toast for 8-10 minutes, stirring once, until fragrant. Tip them into a large heatproof bowl.
3 Bring the honey, brown sugar, coconut oil, salt and smoked paprika to a boil in a small saucepan over medium heat. Clip on a candy thermometer and boil, stirring occasionally, until it reaches 260°F (127°C), 5-8 minutes.
4 Remove from the heat, stir in the vanilla, and pour the syrup over the warm nuts. Stir quickly until every piece is coated.
5 Scrape into the pan and press firmly into an even layer with an oiled spatula or the bottom of an oiled measuring cup. Sprinkle with flaky salt.
6 Cool at room temperature for about 1 1/2 hours, until firm. Lift out and cut into 16 bars with a sharp, oiled knife.

Tips & Notes

Cook the honey syrup to 260°F. Lower temperatures leave sticky mixed nut bars that bend; the hard-ball stage sets them crisp.
Press the mixture hard into the pan while it is still hot. Tightly packed nuts hold together when you cut the bars.
Wrap the mixed nut bars individually in parchment and store them airtight at room temperature for up to 1 week.

Common questions

What cross-contamination risk is specific to Gluten-Free Mixed Nut Bars?

Check mixed unsalted nuts, such as almonds, cashews and pecans, raw pumpkin seeds, honey before they go into Gluten-Free Mixed Nut Bars. Many store-bought nut bars include oats, crisped cereal or syrups made from gluten grains. Roasted and mixed nuts can be processed on shared lines with grains, so check the labels. Hot sugar syrup causes serious burns.

How should leftover Gluten-Free Mixed Nut Bars be stored?

Wrap the mixed nut bars individually in parchment and store them airtight at room temperature for up to 1 week.

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