Sweet Granola Recipe
Yield: 4 poundsRecipe by luhu.jp
Ingredients:
4 ounce: , (1 stick) butter
1 cup: Shredded coconut,
3/4 cup: Honey,
3/4 cup: Shelled, unsalted
1/2 cup: Brown sugar,
Pumpkin seeds,
1 1/2 tsp: Pure vanilla extract,
1/2 cup: Pine nuts,
1 lbs: Rolled oats,
1/2 cup: Shelled, unsalted
1 1/2 cup: Shelled, unsalted
Pistachio nuts,
Sunflower seeds,
1/2 cup: Shelled pecans,
1 1/2 cup: Slivered almonds,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Snacks