1. Prep everything first

• Line a large sheet pan with parchment
• Toast nuts at 250°F  for 8–10 min
• Keep all mix-ins measured and ready

2. Make caramel

• Sugar + water + corn syrup in saucepan
• Cook without stirring to 320–325°F / light amber-hard crack

3. Finish caramel

Off heat, immediately stir in: miso, butter, vanilla, salt. Mix until smooth (fast, 5–10 seconds)

4. Coat anchor nuts ONLY

Add: cashews + macadamias (all of them) and toss quickly and gently with a rubber spatula (10–15 seconds). Immediately sprinkle sesame seeds into the pot gently folding  once or twice with a rubber spatula.

5. Spread immediately

• Dump onto parchment lined tray right away
• Spread into a thin, single layer (try to gently separate nuts)
• Let it sit until completely cool and dry.

6. Add remaining mix-ins 

Once the mixture is cool and dry, add them to a large bowl. (You can break apart nut clusters if you prefer). Scatter the pistachios, rice crackers, coconut flakes, dried cherries, candied ginger, and mini pretzels in the bowl. Give it one or two gentle folds so everything is evenly mixed.

7. Set

• leave undisturbed 20–30 minutes
• break into loose clusters or shards