Page Title
Birdseed Candy
1 cup sesame seeds
1 cup peanuts
½ cup agave syrup
½ cup organic raw sugar (OR stevia to taste)
½ teaspoon cinnamon
¼ teaspoon ginger (diced)


1.         Oil a half-size cookie sheet or double recipe to use a
full-size sheet

2.        Toast seeds and nuts for 10-15 minutes in an
ungreased skillet placed over         medium heat. Transfer
nuts to a large heatproof bowl and set aside

3.        In medium saucepan, simmer agave syrup, sugar and
spices, stirring often. When mixture starts to boil, set a
timer for 2 minutes. Allow mixture to boil for the 2         
minutes. If should start to foam up at this point like it’s
ready to boil over.

4.        Slowly pour syrup over toasted seeds and nuts. Blend
mixture well with a spoon and scoop onto oiled sheet.

5.        Cool and refrigerate for at least 1 hour. TIP: A pizza
cutter is the best tool for cutting this candy after it has
cooled. Remove from cookie sheet with a spatula.  
Birdseed Candy
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