Sweet granola

Yield: 4 pounds

Measure Ingredient
4 ounces (1 stick) butter
¾ cup Honey
½ cup Brown sugar
1½ teaspoon Pure vanilla extract
1 pounds Rolled oats
1½ cup Shelled, unsalted
\N \N Sunflower seeds
1½ cup Slivered almonds
1 cup Shredded coconut
¾ cup Shelled, unsalted
\N \N Pumpkin seeds
½ cup Pine nuts
½ cup Shelled, unsalted
\N \N Pistachio nuts
½ cup Shelled pecans
\N \N Coarsely chopped

Preheat the oven to 325 F.

Place the butter, honey, sugar and vanilla in a heavy, medium saucepan and melt over low heat until smooth.

Place the remaining ingredients in a large mixing bowl and combine well. Slowly stir in the butter mixture, making sure that each grain is evenly coated. Spread the granola mixture onto an ungreased baking sheet and bake for 25 min, or until the grains become crisp and very lightly browned, stirring occasionally to prevent the granola from sticking to the pan and burning.

Remove the granola from the oven and let cool. It will get crunchier as it cools. Can be stored at room temperature in airtight containers or in the freezer in plastic bags.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 173

Submitted By DIANE LAZARUS On 11-25-95

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