CONTEST CANDY: New Zealand Birdseed Bars

NEW ZEALAND BIRDSEED BARS
Adapted by BumbleBeeBoogie

1 cup raw sesame seeds
1 cup raw sunflower seeds, shelled
1 cup shredded sweetened coconut
1 cup chopped raw cashew nuts
1 cup sultanas (raisins)
1 stick (1/4 pound) butter
1/4 cup honey
1/2 cup brown sugar, firmly packed

Heat in a thinly oil-coated large skillet the sesame and sunflower seeds, coconut and cashew nuts until toasted and lightly browned; take care not to burn. Mix with the sultanas in a large bowl.

In a saucepan, heat the butter, honey and brown sugar to the soft ball stage (234 to 240 degrees F. on a candy thermometer), then pour over the mixture in the bowl. Stir to mix well; cool enough to handle.

Press the cooled mixture into a buttered pan large enough so the mixture will be 3/4-inch thick. When nearly cold, cut into bars. Cool completely and store in airtight container.