My dear friends, Mr. & Mrs. Santa, often visit me for summer holiday to escape the North Pole cold. During one visit they brought Santa’s delicious Nutola to have for breakfast. Wow! It was almost as magical as the reindeer on Christmas Eve. It’s wonderful with yogurt or as a snack. I made a batch and froze much of the batch to enjoy later.

Thanks, Santa and Mrs. Claus, for sharing this wonderful recipe with me

Santa’s Nutola

INGREDIENTS:

• 1 lb. flaked coconut
• 1 lb. chopped pecans, chopped and whole
• 1 lb. cashews, salted & roasted (or raw)
• 1 lb. almonds shaved, slivered and whole (1/3 each)
• 1 lb. walnut pieces
• 1 lb. hazelnuts (pound them in a bag to smash)
• 1 lb.  sunflower seeds, raw or roasted
• 1 lb. pumpkin seeds, raw or roasted
• 1 cup honey (heat to melt)
• 1-2 tablespoons vanilla
• 1/2 cup maple syrup (optional)
• 1 tablespoon cinnamon
• dash of kosher salt

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Roast coconut on a large cookie sheet until light brown.  Watch closely.  Cool.
3. Combine all nuts.  Sift before roasting.
4. Using two cookie sheets, roast nuts about 10-15 minutes, until warm. Pour nuts into large mixing bowl.
5. Heat honey.  Remove from heat. Add vanilla and maple syrup.
6. Coat nuts and toss.
7. Sprinkle with cinnamon and kosher salt.  Toss again until thoroughly mixed.
8. Pour into the two cookie sheets.  Roast again for 10-15 minutes.
9. Cool completely in the pans.  Break apart and store in air tight container. Note: It freezes well.

Recipe from My good friends the Portwoods/aka Dallas Santa