• Lightly oil cookie sheet or glass oblong pan. 
• Combine seeds, nuts, oats and Salba® in sturdy mixing bowl.
• In a large saucepan heat syrups at high heat.  Insert candy thermometer so the tip is submerged in the syrup, but not touching the pan.  After a few minutes the syrups will begin to foam up.  When this occurs, turn the heat down until the foam subsides, being careful not to get splattered.  Return to high heat and partially cover.  Check the temperature often.  When the syrup reaches 230° (F), add baking soda and remove pan from heat. Immediately pour into the seed mix.  Stir until consistent.
• Quickly pour onto the oiled pan and spread as evenly as possible, then roll flat with a rolling pin if desired.  Cut into squares while warm, allow to cool till firm, and enjoy.

Note:
Syrup temperature can be varied from 230° (F) to 300° (F) depending on your preferred hardness of the candy.