Sweet granola
4 pounds
Ingredients
| Quantity | 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 |
| Sunflower seeds | ||
| 1½ | cup | Slivered almonds |
| 1 | cup | Shredded coconut |
| ¾ | cup | Shelled, unsalted |
| Pumpkin seeds | ||
| ½ | cup | Pine nuts |
| ½ | cup | Shelled, unsalted |
| Pistachio nuts | ||
| ½ | cup | Shelled pecans |
| Coarsely chopped | ||
Directions
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