Pistachio Honey Clusters

May 5, 2017
A sweet trail mix treat to keep up your energy.
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Peanut Free
Soy Free
Gosh it feels so weird to only be posting 2x/month! But honestly it's what I need for now. And now that we've been here for about a month I'm feeling more settled and I'm starting to experiment with recipes again! YAY! I forgot how much fun it was. Also, I know I mentioned after moving here that maybe I'd share what I do around the house. I just want to let everyone know that I don't intend to change the nature of this blog. I consider it's primary purpose as a way to keep track of and share healthy and allergy friendly recipes. Sharing anything I do around my house is more of a "behind the scenes" look at where I brainstorm and create all these recipes. Now onto this recipe: I'm not going to lie this recipe is good but tricky. The honey was easy to burn so be careful. Also, not all honey is the same, really pick a honey flavor you like. There are some honeys that I just don't like at all and others I'd eat a whole spoonful all by itself. So make sure you start with a honey you truly like. Then here's the weirdest part, if you're using local honey, which I recommend, then to make it on a rainy day or at night. It might just be where we live but seriously the bees around us started freaking out! They must've smelled the honey cooking but this has happened to me anytime I've cooked honey bees just start coming to our house. And not just around the house but trying to get in they'll keep flying into the windows and sliding glass door. So be warned, either close up your entire house or make this when the bees are sleeping. But once you've conquered the whole honey thing this is a great sweet candy-like trail mix. You can eat it as is or use it as a "cereal" with some fresh fruit and nice homemade nut milk!


  • 3/4 cup cashews, chopped
  • 3/4 cup pistachios, chopped
  • 1/2 cup local honey
  • 1 tablespoon chia seeds
  • 1 tablespoon duck fat, butter or coconut oil
  • 1/4 teaspoon sea salt
  • Pinch of cayenne pepper


  • Line and baking sheet with parchment paper, set aside
  • In a mixing bowl combine cashews, pistachios, chia seeds, sea salt and cayenne pepper, set aside
  • Combine honey and duck fat in a medium sauce pan over medium heat on stove top
  • Once the honey reaches about the firm ball ~87ºF (can be a little under) stage remove from heat immediately mix in pistachio mixture and spread out on parchment paper lined baking sheet.
  • Tip: This gets a bit tricky, I found that the honey kept burning very quickly so be careful
  • Let cool, then break into pieces and enjoy.
  • I usually like to store mine in the freezer will keep for at least a month.

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