Cinnamon Lovers Granola

 

INGREDIENTS

Granola:

• 6 cups (600 g) old-fashioned rolled oats
• ½ cup (106 g) packed light or dark brown sugar (see note)
• 1 cup (120 g) finely chopped nuts (I use pecans)
• ¼ cup (33 g) ground flaxseed (optional)
• 1 tablespoon ground cinnamon
• 1 teaspoon coarse, kosher salt (use 1/2 teaspoon if using table salt)

Syrup:

• ½ cup (98 g) neutral-flavored oil or melted coconut oil
• ½ cup (163 g) honey
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
• In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
• In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
• Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
• Scrape half of the mixture onto each sheet pan. Spread into an even layer.
• Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
• Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.

Candied Pecans

 

CANDIED PECANS

yield: 16 SERVINGS

 

prep time: 10 MINUTES

 

cook time: 45 MINUTES

 

total time: 55 MINUTES

A ridiculously crunchy Easy Candied Pecans Recipe for a sweet and salty treat with just a hint of heat. The perfect snack, salad topper, or edible gift!

INGREDIENTS

•  1/2 c. granulated sugar
•  1/2 c. light brown sugar
•  2 tsp. cinnamon
•  1/2 tsp. cayenne pepper
•  1 tsp. kosher salt
•  1 large egg white
•  1 T. pure vanilla extract
•  1 lb. pecan halves

INSTRUCTIONS

1. Preheat oven to 300° F. Line large rimmed pan with parchment paper sheet and set aside.
2. In a medium bowl, whisk together granulated sugar, brown sugar, cinnamon, cayenne, and salt.
3. In a large bowl, vigorously whisk egg white and vanilla until light and frothy.
4. Add pecans to whisked egg white mixture, folding gently until pecans are completely coated.
5. Pour sugar mixture over coated pecans and fold gently until all the mixture is adhered to the pecans.
6. Spread coated pecans in an even layer on prepared baking pan.
7. Bake, stirring every 15 minutes, until pecans are fragrant and evenly browned, about 45 minutes total.
8. Remove from oven and let cool completely.

Store in an airtight container at room temperature for up to 2 weeks. Store in an airtight container in the freezer for up to 2 months.

Brown Butter Granola

 

BROWN BUTTER PECAN GRANOLA

YIELD: 5 CUPS

 

PREP TIME: 25 MINUTES

 

COOK TIME: 1 HOUR

 

TOTAL TIME: 1 HOUR 25 MINUTES

INGREDIENTS

•  1/2 cup butter (I use salted)
•  1/4 cup (1.75 ounces) dark brown sugar
•  1/4 cup honey
•  2 teaspoons vanilla extract
•  1/2 cup (2 ounces) pecans
•  2 cups (8 ounces) old-fashioned rolled oats
•  1/2 cup (2 to 3 ounces) raw or sprouted pumpkin seeds (pepitas)
•  1/2 cup (1 ounce) unsweetened or sweetened coconut flakes
•  1 teaspoon finely grated orange zest (optional)
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon coarse, kosher salt
•  1/2 cup sweetened dried cranberries (optional)

INSTRUCTIONS

1. Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper. Set aside.
2. Over medium heat, melt the butter in a stainless steel skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown. Remove from the heat and stir in the brown sugar, honey, and vanilla. Set aside.
3. In a food processor or high-powered blender, pulse the pecans until finely ground. The texture should be a coarse powder with maybe a few larger pieces here and there.
4. In a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour the brown butter syrup mixture over the top and stir to combine evenly.
5. Spread the granola into an even layer on the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes, until the granola smells fragrant and is a nicely toasted golden color. The granola will look wet as you stir and might even look a bit wet coming out of the oven. It will dry as it cools.
6. Let the granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).

NOTES

Substitutions: as with most granola recipes, I suspect this recipe will fare well to adaptations. Feel free to play around with the ingredients! I don't always add the orange zest, but it is very tasty (especially with the cranberries).

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