( 견과류 셀러드 )Trying New Banchan

While I was in Busan, at one of the hotels they served a dried fruit and nuts mixed as a banchan. I asked the chef what it was called and it was 견과류 셀러드. It was so good and I miss it so much that I had to recreate it. I only found one recipe online that resembled what I had in Busan. But if anyone has any other recipes let me know. I remember the one in Busan was almost hard like Candy. So I’m going to bake this a bit on a sheet pan to let the honey and citron tea harden.