Pre-heat oven to 250°F (120°C).

In a large microwavable bowl, add butter, curry paste and sugar. Microwave on high, until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat. Add in pretzels and stir to combine. Stir in sesame sticks, soy nuts and peas (order is important for baking).

Pour mixture onto a rimmed baking sheet. Bake in the centre of the oven for about one hour, stirring about every 15 minutes, until walnuts are a deep golden colour and mixture is toasted. Let cool.

Store in an airtight container at room temperature for up to 5 days.

Makes about 5 cups (1.25 L).

Source: www.walnutinfo.com

Nutritional content:
Per ½ cup (125 mL) serving: about 290 cal, 9 g pro, 21 g fat (3.5 g sat. fat), 21 g carb, 3 g fibre, 5 mg chol, 160 mg sodium. %RDI: 6% calcium, 10% iron, 2% vit A, 7% folate.

Preheat oven to 250°F (120°C).

In a large microwavable bowl, add butter, cayenne and cinnamon. Microwave on high until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat.  Sprinkle with sugar and toss to coat walnuts.

Pour mixture onto a rimmed baking sheet. Bake in centre of oven for about one hour, stirring about every 15 minutes, until walnuts are a deep golden colour and toasted. Sift cocoa over warm walnuts. Let cool.

Store in an airtight container at room temperature for up to 5 days.

Makes about 2 cups (500 mL).

Source: www.walnutinfo.com

Nutritional content:
Per ¼ cup (50 mL) serving: about 200 cal, 4 g pro, 20 g total fat (3.5 sat. fat), 7 g carb, 2 g fibre, 10 mg chol, 20 mg sodium. %RDI: 4% calcium, 6% iron, 2% vit A, 6% folate.

Pre-heat oven to 325°F (160°C).

In bowl, whisk together oats, brown sugar, flour, baking soda and cinnamon. Stir in walnuts, cherries, chocolate chips, pumpkin seeds, coconut and sesame seeds; set aside.

In food processor, process apricots until broken up, about 1 minute. Add butter, process until a paste forms, about 1 minute. With motor running, pour in honey until well blended. Fold into oat mixture until well combined.

Pat evenly into a parchment-lined 9 x 13-inch (23 x 33-cm) baking pan. Bake in the centre of oven until golden, about 30 minutes. Transfer to rack to cool completely.

Cut into bars (2x12 rows or 8x3 rows)

Makes 24 bars.

Source: www.walnutinfo.com

Nutritional content:
Per bar: about 250 cal, 6 g pro, 14 g total fat (5 g sat. fat), 26 g carb, 3 g fibre, 10 mg chol, 85 mg sodium. %RDI: 2% calcium, 10% iron, 8% vit A.

Pre-heat oven to 350°F (180°C).

Arrange walnuts in a single layer on a large rimmed baking sheet. Bake in the centre of oven until fragrant and toasted, about 8 to 10 minutes. Let cool.

In a large container, combine toasted walnuts with pumpkin seeds, dried cranberries, apricots, banana chips and acai berries (if using).

Store in an airtight container for up to 5 days.

Makes about 4 cups (1L).

Source: www.walnutinfo.com

Nutritional content:
Per ½ cup (125 mL) serving: about 460 cal, 14 g pro, 31 g fat (4 g sat. fat), 36 g carb, 6 g fibre, 0 mg chol, 5 mg sodium. %RDI: 4% calcium, 30% iron, 20% vit A, 2% vit C, 10% folate.