easy nut & seed clusters

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my links, at no cost to you.

the recipe

Nut and seed clusters are a lot like granola, but without the oats. Honey makes these clusters crispy and lightly sweet, and the recipe is super easy to customize. The hands-on time is only about 5 minutes and, most importantly, all you have to wash is one bowl and a spatula!

Nut & Seed Clusters

Ingredients

ouncescupsmetric
  • 9 oz sliced blanched almonds
  • 3.2 oz unsweetened coconut chips
  • 2 oz pecans
  • 1/2 oz green pumpkin seeds
  • 1/4 teaspoon salt
  • 3 oz honey
  • 2 1/2 cups sliced blanched almonds
  • 2 cups unsweetened coconut chips
  • 1/2 cup pecans
  • 2 tablespoons green pumpkin seeds
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 250 g sliced blanched almonds
  • 90 g unsweetened coconut chips
  • 55 g pecans
  • 15 g green pumpkin seeds
  • 1.5 g salt
  • 85 g honey

Instructions

1. Preheat oven to 250°F (120°C) and line a half baking sheet with parchment paper.

2. Combine dry ingredients in a large bowl.

3. Warm honey up in microwave for about 20 seconds, stopping midway to stir. This should make the honey thin and easy to pour.

4. Pour honey over dry ingredients and fold thoroughly to coat.

5. Move mixture onto baking sheet and spread into an even layer, avoiding the sides of the pan.

6. Bake 1 hour, or until golden.

7. Let set for 1 hour or until completely cool. Break into pieces and store in an airtight container.

crispy, crunchy, nutty

These filling clusters are high in protein and low in sugar—especially compared to most packaged snacks. They have a very long shelf life (basically: until the nuts go bad) and are a great candidate for double and triple batches. Go ahead and bring a container along for long car rides, school lunches, or hikes.

special notes for all

U.S. readers: Instead of using cup measurements, I recommend using a scale to measure the ingredients for this recipe.

Because ingredients like coconut chips and nuts are so fluffy and irregular, it’s very difficult to gauge the amounts properly with cup measurements. I recommend weighing the ingredients if possible.

Readers outside the U.S.: A half sheet is a standardized size of baking sheet used in the U.S. It measures about 46×33 cm, or 18×13 inches. While you may not have a baking tray exactly this size, hopefully having these measurements will help when you’re spreading the nut and honey mixture onto your pan.

ingredient details

  • almonds: I recommend pre-sliced, blanched almonds. Blanched almonds come without the thin, brown skin around the outer edge of the almond. If you can’t find those, you can used slivered blanched almonds. You could probably get away with unblanched almonds, but I haven’t tested the recipe with that adjustment.
  • coconut: Look for unsweetened coconut chips or flakes in the baking aisle.
  • pecans: Raw pecan halves will work just fine. Pecans brown quickly, so I would avoid choosing a variety that comes pre-roasted.
  • pumpkin seeds: I use roasted, salted green pumpkin seeds.
  • salt: Just regular table salt.
  • honey: Choose any kind you like! I’ve been using run-of-the-mill wildflower honey, but I’m sure some specialty honey would add a really nice touch.

making nut and seed clusters

First, combine the dry ingredients in a large bowl. Toss well, like a beautiful salad made of nuts and seeds.

Next, microwave the honey for about 20 seconds to get it thinned out. Pour the honey over the dry ingredients.

Be sure to get every drop of delicious honey out of that bowl!

Then thoroughly fold the honey into the dry ingredients, making sure everything is evenly coated with honey. It’s better to stir too much than too little! I like to stir until I think it’s evenly coated, and then keep stirring for about ten more seconds to be sure.

Lightly spread the mixture over the parchment paper in an even layer. It doesn’t need to be perfect, but avoid getting it on the exposed parts of the pan. It will stick!

Bake at 250°F for 1 hour, or until mixture appears evenly golden.

Remove the parchment paper, and voila…

A brick of delicious nut and seed clusters!

At this point, you may consider diving right in and eating your brick of treats like a candy bar. I fully support that choice.

If somehow you can’t finish the mega-cluster, or if you wish to share these delectable treats with others, you can simply break the block into reasonably-sized pieces and stash them away for later.

storing nut and seed clusters

Store in an airtight container. This mix is as long-lasting as the ingredients you use. It will most likely be good for several weeks to a few months, or until the nuts go rancid. If for some reason they go sticky at any point, just pop them back in the oven for a few minutes to crisp them back up.

This recipe is so customizable! Consider subbing the pecans with cashews, pumpkin seeds with cantaloupe seeds, or honey with sorghum molasses.

If you’re thinking of making some homemade vanilla extract and seed paste, I highly recommend stirring a dab of the vanilla seed paste into your cluster mix along with the honey. It makes for a deluxe treat!

What kind of snacks have you been making lately? 

Leave your comments and questions below!

Craft Revue makes tutorial videos and how-to guides for handmade projects that add art to everyday life. Inspire your own designs by checking out the latest posts.

If you liked this tutorial, please share!