Adapted from a recipe by Lee Anne Wong, The French Culinary Institute, New York, NY
Line a large baking sheet with parchment paper; lightly grease the paper and set aside. In a saucepan, combine sugar with just enough water to moisten. Cook over medium heat until mixture comes to a slow boil and registers at 240°F on a candy thermometer.* Remove from heat and stir in lemon juice, ginger, salt, almonds and sunflower seeds. Return to heat and cook, stirring continuously, until sugar becomes shiny and caramelizes, about three minutes. Stir in butter. Spread mixture on a sheet pan to cool. Once cool, break nut mixture into pieces and combine with banana chips and dehydrated strawberries.*To test for this stage without a candy thermometer, drop a small amount of the sugar into cold water, being careful not to touch the hot sugar. Once in cold water, the sugar should be firm enough that it comes together to form a soft, pliable ball between the fingers.Nutrition information per serving for 22 (1/4 cup) servings:Calories 170 kcals, Cholesterol 0 mg, Total fat, 11 g, Fiber 5 g, Saturated 1 g, Calcium 45 mg, Monounsaturated 7 g, Magnesium 64 mg, Polyunsaturated 5 g, Sodium 60 mg, Carb 15 g, Potassium 215 mg, Protein 5 g, Vitamin E 3 mgTo toast whole, slivered, chopped or sliced almonds: Place in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.