Crispy-Crunchy Granola Munchies
This not only makes a terrific snack but also doubles as an awesome breakfast
cereal. Keep in mind that if you use salted nuts, you'll need to decrease the
amount of salt used from a half teaspoon to a quarter teaspoon. And hey, substitute
whatever nuts and dried fruits you like best. These Crispy-Crunchy Granola Munchies
will keep up to 1 week at room temperature if stored in an airtight container-but
I bet yours won't last that long!
- 1/3 cup honey
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cups old-fashioned oats
- 1 cup mixed nuts, including slivered almonds and coarsely chopped pecans and walnuts
- 1/2 cup sweetened coconut flakes
- 1/4 cup hulled green pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 teaspoon salt
- 1/2 cup raisins or golden raisins (or a combination of both)
- 1/4 cup dried cranberries or blueberries
- 1/4 cup dried banana chips
- Measuring cups and spoons, cutting board, knife, small saucepan, large
bowl, large wooden spoon, baking sheet, oven mitts or pot holders, fork, wire rack,
large mixing bowl, airtight container
- Make sure the oven rack is in the center position and preheat the oven to 325
- Combine the honey and butter in a small saucepan. Heat on low heat and stir until
melted. Remove from the heat.
- Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt
in a large bowl. Stir with a large wooden spoon to mix well.
- Pour the honey butter over the oat mixture and stir until well combined.
- Spread the granola evenly in a thin layer on a baking sheet.
- Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from
sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not
overcook- the granola will crisp as it cools.)
- Using oven mitts or pot holders, remove the baking sheet from the oven and place
on a wire rack to cool.
- When completely cooled, transfer the granola to a large
mixing bowl and stir in the dried fruit.
- Transfer to an airtight container and store at room temperature for up to 1 week.
Yield: 6 generous cups
An airtight container is important-this will keep your Crispy- Crunchy Granola
Be very careful when stirring the hot nut mixture!
Source: Reprinted with permission to recipegoldmine.com by Brittin Fisher, DNA
Studio - "There's a Chef in My Soup" by Chef Emeril Lagasse