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Granola
Ingredients
- 6 oz. clear honey
- 6 oz Lyle's Golden Syrup (a British product you can find online)
- 6 oz butter
- Zest from 2 lemons
- 1 tbsp vanilla extract
- 6 oz brown sugar
- pinch of fine sea salt
- 1 lb. rolled oats
- 3 oz pumpkin seeds
- 4 oz sunflower seeds
- 7 oz whole almonds, skin on (I substitute 5 oz oats, 2 oz pumpkin seeds
- 7 oz blanched hazelnuts (I substitute 5 oz. oats, 2 oz sunflower seeds)
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 6 oz golden raisins
- 6 oz raisins
Instructions
- Preheat oven to 350F. Cover a baking sheet (the largest one) with wax paper.
- Melt butter with honey, syrup and sugar. Cook a couple of minutes to thicken; set aside.
- In a large bowl combine all remaining ingredients. toss well. Add cooked mixture and combine well.
- Spread mixture on the wax paper evenly. Use two sheets if necessary.
- Bake 30 minutes; stir the mixture every 10 minutes.
- Turn the oven off and let rest in the oven another 5 minutes.
- Put granola in an airtight container and leave it open until mixture is cool. seal for further use.
Additional Notes
- If you leave the granola on the baking sheet until the mixture settles it will stick to the wax paper. Take it off before that happens.
- you can bake it longer if you like really crunchy granola.
- I store it in sealed baggies to ensure freshness.
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