Pecan Nuts	g
Dried Apricots	g
Dried Cherries	g
Pumpkin Seeds	g
Grounded Almonds	g
Rolled Oats	g
Ground Cinnamon	tsp
Kosher Salt	tsp
Butter	g
Honey	g
Brown Sugar	g

1. Preheat the oven to 150 ºC and prepare a baking sheet with parchment paper.
2. Chop the pecan nuts roughly and spread them on the baking tray. Roast them for 8 minutes.
3. Remove pecans from oven and raise the temperature of oven to 160 ºC.
4. In the meantime, fill a small bowl with hot water and soak the apricots and cherries (or cranberries) for 10 minutes, then drain.
5. In a large bowl, mix together the pecans, ground almonds, cherries (cranberries), apricots, pumpkin seeds, sesame seeds, oats, cinnamon, and salt.
6. Heat up a saucepan over medium high heat and bring the butter, honey and sugar to a simmer and cook until light brown – don’t let it get too dark.
7. Pour the butter, honey and sugar mixture over the dry ingredients and mix thoroughly.
8. Spoon the mixture into the baking tin and press down with a spoon.
9. Bake for 22 minutes, until lightly brown on top.
10. Allow to cool before removing from baking tin.
11. Cut them into 12 bars

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