First get you nuts and seeds measured, chop them roughly. In an over-proof tray, tip in all the nuts, drizzle a tsp of oil on top and mix it with your hands. Preheat the oven to 180C and roast the nuts for 8-10 minutes.
Temperature and timing vary from oven to oven, so keep an eye on the nuts from 8th minute. Once they are done, remove from the oven, let them cool completely before you use them in the recipe.
To the roasted nuts, add choppedpineapple, chopped mango, candied ginger, chia seeds, raisins and cranberries.Mix them well.
Keep a small tray greased with butter, to shap ethe nut candy bars
Heat a heavy bottom pan, that would fit all the nuts, add honey and butter, keeping the flame simmer. The mixture will start bubbling up.
When the honey and butter melts, add the cardamom & clove powder to it and whisk well.
Add the nuts and seeds to it, and give it a brisk stir. Let it be on the stove for another 4-5 minutes.
Take it off the stove, Pour this honey and nut mix to the buttered tray, smoothen the top with spatuala.
Let this sit for a minimum of 30 minutes to set. I actually left in the fridge for it to set fast, as i had to click pictures before the light fades off.
After the said time, loosen the edges of the candy and invert it onto a chopping board and cut them into squares.
Refrigerate it in an air-tight container. Mine got over the same day as both my kiddos loved it.