Walnut, Almond, and Seaweed Crisps Snack Bar
Sweet and crunchy Asian snack bar made with walnuts, almonds, sesame seeds and Annie Chun’s Seaweed Snacks. A perfect pick-me-up in-between meals.
- 1 pack Annie Chun’s Seaweed Crisps: Original or Korean-Style BBQ
- ¾ cup water
- ¾ cup sugar
- 2 tablespoons unsalted butter, room temperature
- 8 oz. walnut pieces
- 2 oz. slivered almonds
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
Using your hand, break the Annie Chun’s Seaweed Crisps into small pieces. Set aside.
Line a square 8×8-inch cake pan with parchment paper. Leave one inch of the parchment paper outside the pan for easy lifting.
Heat up the water in a cooking pan and bring it to boil. Add the sugar and unsalted butter. Keep stirring until it turns light brown in color. Add the walnut, almond, Annie Chun’s Seaweed Crisps, white and black sesame seeds into the pan, stirring continuously until they become sticky.
Transfer the mixture into the pan immediately and spread evenly with a spatula. Use a potato masher to press the surface of the mixture to form a solid and tight slab.
Chill in the refrigerator for one hour.
Remove the snack bar from the cake pan by lifting the parchment paper. Discard the parchment paper. Using a very sharp knife, cut the snack bar into 2×2-inch squares. For storing, keep the snack bars in an airtight container.