Homemade KIND Nut Bar

Grease and line a 9×13 inch baking pan with parchment paper, leaving 2-inch overhangs on long sides for easy removal. Prepare a second sheet of oiled parchment paper and set aside

Preheat oven to 350°F

Spread almonds, peanuts, macadamia nuts, and hazelnuts on a large baking sheet and toast for 7-8 minutes until fragrant and lightly golden

Transfer toasted nuts to a large mixing bowl. Add pumpkin seeds, sunflower seeds, buckwheat groats, and sesame seeds. Mix well and set aside

Combine honey, maple syrup, and salt in a medium saucepan. Place over medium heat and bring to a rolling boil.

Continue boiling until mixture reaches exactly 260°F (hard ball stage) on candy thermometer

Remove from heat and immediately stir in vanilla extract

Pour hot syrup over nut mixture immediately; stir rapidly until all nuts are evenly coated

Transfer sticky mixture to prepared pan and spread evenly with oiled rubber spatula

Cover with second sheet of oiled parchment (oil side down). Press firmly with flat-bottomed glass or rolling pin to compact

Cool at room temperature for 20 minutes (bars should be warm but firm)

Lift entire slab using parchment overhangs. Cut into 20 bars using sharp chef's knife with straight downward motions.

Cool completely before storing. Wrap individually in plastic film to avoid sticking.