Gluten-free, Dairy-free Makes 30 candies
- ¼ Cup Honey
- 2 teaspoons Vegan Butter
- 1 Tbsp Water
- ½ teaspoon Baking Soda
- ¾ Cup Coconut Sugar
- 1 Pinch Sea Salt
- ¾ Cup Sesame Seeds Raw
- ¼ Cup Pumpkin Seeds Raw
- 1 teaspoon Pure Vanilla
Directions:
In a medium saucepan stir together sugar, honey, salt, and water until combined. Once liquid starts to bubble at the edges of the pan add seeds. Stir continually until mixture turns golden (about 300 Degrees F). Remove from heat and immediately stir in vanilla and vegan butter. Next, mix in baking soda (this will make mixture foam slightly and lighten). Quickly, pour mixture into candy mold or on a cookie sheet (pre-treated with non stick preventative). Let harden at room temperature (about 20 minutes). Remove from molds or break into pieces and store in an airtight container for up to 10 days.