Dried Fig and Nut Bars Recipe
- 1 cup whole, toasted, skinned hazelnuts (about 5 ounces)
- 1 cup whole, toasted almonds (about 5 ounces)
- 2/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 1/4 teaspoons finely grated orange zest (from 1 medium orange)
- 2 teaspoons fennel seeds, lightly crushed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 8 ounces dried black Mission figs, stemmed and thinly sliced (about 1 1/2 cups)
- 2/3 cup granulated sugar
- 1/2 cup honey
- Heat the oven to 300 degrees F. Coarsely chop hazelnuts and almonds and set aside.
- Coat a 10-inch springform pan with butter and flour and set aside.
- Stir together flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves in a large bowl until evenly mixed.
- Add nuts and figs and stir to coat.
- In a small saucepan, stir together sugar and honey and place over low heat.
- Increase heat to medium and cook, without stirring, until mixture reaches 245 degrees F on a candy thermometer, about 6 minutes.
- Immediately pour over nut mixture and, working quickly, stir until dry ingredients are coated (the mixture will be very thick).
- Transfer to the prepared pan and, with moistened fingers, press evenly into the pan.
- Bake until mixture has puffed slightly and has a toasty aroma, about 35 minutes.
- (The mixture will be soft and tacky to the touch.)
- Transfer to a rack to cool to room temperature, at least 1 hour.
- Remove from the pan and cut horizontally into thirds, then cut each third into 1/2-inch-thick bars (you should have about 36 bars).
hazelnuts, almonds, allpurpose, cocoa, orange zest, fennel seeds, ground cinnamon, ground cloves, mission figs, granulated sugar, honey
Taken from www.chowhound.com/recipes/dried-fig-and-nut-bars-11426 (may not work)