No-Bake Crunchy Nut Slice

Name: No-Bake Crunchy Nut Slice
Prep time: 10 min
Cook time: 15 min
Yield: Approx 20 small bars
Cuisine: middle eastern

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roubashahin.com.au

Desserts

No oven, no egg—just a quick nut slice my mum makes for Eid. Sweet, crunchy and perfect for gifting (or snacking straight from the tray).

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

Approx 20 small bars

About this recipe

This no-bake crunchy nut slice is the kind of recipe that makes you feel like you’ve pulled off something impressive with almost no effort. It’s sweet, crunchy, and layered with roasted nuts and golden vermicelli—pressed into a tray and ready to go in under 20 minutes.

It’s something my mum always makes for Eid and other festive occasions. When the house is full, the table’s crowded, and there’s no time left to bake—this is what she whips up. Just a few pantry ingredients, no oven, no eggs, and it always disappears fast.

If you love nutty sweets, try my Candied Mixed Nuts with cinnamon and nutmeg—an easy, festive treat that’s perfect for GIFTING or snacking this holiday season! Or for something savoury, my Crispy Golden Salted Peanuts are a family favourite—perfect for munching on. And if you’re a fan of kataifi, my Deconstructed Knafeh Dessert is a must. Crunchy pastry, creamy filling, and syrup— simple, fuss-free, and totally irresistible.

Ingredients

Nut Layer

1 cup roasted, unsalted roasted peanuts
1 cup roasted, unsalted roasted pistachios
1 cup roasted, unsalted roasted cashews
1 cup roasted unsalted roasted almonds
1 tablespoon ghee
1 tin (approximately 400 grams) sweetened condensed milk

Base Layer

2 tablespoons coarsely crushed pistachios (for lining the tray)
200 grams fried vermicelli or shredded kataifi pastry
1 tablespoon ghee
1⁄2 tin (approximately 200 grams) sweetened condensed milk

Notes from Rouba

I cut this into small bars—it makes a lovely edible gift
You can use fried vermicelli or finely chopped kataifi pastry
If using kataifi, you may need a bit more ghee to get it golden
I always line my tray and press everything down firmly with baking paper
This slice sets best at room temperature over a few hours

Method

Step 1. Toast and Layer the Nut Mixture

Grease and line a half-sheet tray measuring approximately 30 cm by 20 cm. Sprinkle the coarsely crushed pistachios evenly across the base.

Roughly chop the peanuts, pistachios, cashews, and almonds. In a large frying pan, heat one tablespoon of ghee over medium heat. Add the chopped nuts and toss until aromatic. Pour in the sweetened condensed milk ( 1 can- 400 grams) and mix well.

Transfer the nut mixture straight into the prepared tray and spread it evenly over the crushed pistachios. Press to flatten.

Step 2. Prepare the vermicelli Topping

In the same pan, melt the ghee over medium heat. Add the pastry and toast. Stir continuously to get a nice deep golden brown. Pour in ½ tin sweetened condensed milk. Mix well to coat evenly. Spoon the mixture over the nut layer and press it down gently to create a flat, even top.

Step 3. Assemble and Set

Leave the tray at room temperature for several hours, until firm. Once set, slice into squares or bars and serve. Store any leftovers in an airtight container.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use different nuts?
Yes, you can use whatever you have—just keep the total quantity the same. I often mix peanuts, almonds, pistachios, and cashews.

Can I roast my own nuts?
Absolutely. If you're using raw nuts, roast them at 170°C (fan-forced) for 5–10 minutes until aromatic. Keep an eye on them—they burn quickly!

Where do I find fried vermicelli?
You’ll usually find it at Middle Eastern, Afghan, or Indian supermarkets. It’s pre-fried and super convenient for sweets like this.

What’s the difference between fried vermicelli and kataifi?
Fried vermicelli is thin, short, and already golden—it needs less cooking and gives that crispy crunch straight away. Kataifi is raw, much finer, and longer—like shredded filo pastry. If you use kataifi, chop it up first and toast it in ghee until golden. You may need a bit more ghee to get the same result.

Can I use butter instead of ghee?
Yes. Ghee gives a richer flavour, but unsalted butter works just as well for toasting the nuts or the vermicelli topping.

Is this good for gifting?
Yes! This is one of my favourite edible gift ideas. Once set, slice into small bars, wrap in baking paper or gift bags, and it’s ready to go.