Pecan Granola
NOTES:
1. Below is a recipe that is based off of the almond granola that Jeanne makes so often.
2. This is a small recipe; amounts for a double recipe are in parentheses.
3. In baking, pecans are often set against almond flavoring, so maybe split the vanilla into half vanilla and half almond extracts.
4. No need to toast the nuts ahead of time. They'll get toasted while baking.
INGREDIENTS:
2-1/2 cups regular rolled oats (5 cups)
1-1/2 cups raw pecans (3 cups)
2 Tbl packed brown sugar (4 Tbl)
2 Tbl maple syrup (4 Tbl)
1-1/2 tsp vanilla & 1-1/2 tsp almond (1 Tbl each)
- alternative: 1 Tbl vanilla (2 Tbl)
1/4 tsp cinnamon
1/4 tsp salt (1/2 tsp)
1/4 cup oil (1/2 cup)
PREPARATION:
1. Chop the nuts between fine and coarse; oven to 325; rack in middle. Cover a rimmed cookie sheet in parchment.
2. Place the oats and pecans in a medium bowl and toss to combine. Set aside.
3. In a large bowl, mix together only the brown sugar, maple syrup, cinnamon, salt, and vanilla (and almond extract, if using). Hold off on adding oil yet.
4. Now add the oil, mixing until combined.
5. Mix in the oats-pecans mixture, stirring until the oats and nuts are coated and glistening. It may take some time, especially with the doubled recipe.
6. Pour mixture onto prepared cookie sheet and use an offset spatula to compress the mixture so that it is about 1/4” thick— unless using a small rimmed cookie sheet (1/4 sheet pan).
7. Bake at 325 for about 12 minutes. Rotate in the oven, bake for another 10-15 minutes until golden-dark, with little or no glisten.
8. Let cool in baking sheet for a few minutes and move to cooling rack until near-brittle and cool enough to handle easily. Then break apart into granola bits and store in airtight container.
1/4 tsp salt (1/2 tsp)
1/4 cup oil (1/2 cup)
PREPARATION:
1. Chop the nuts between fine and coarse; oven to 325; rack in middle. Cover a rimmed cookie sheet in parchment.
2. Place the oats and pecans in a medium bowl and toss to combine. Set aside.
3. In a large bowl, mix together only the brown sugar, maple syrup, cinnamon, salt, and vanilla (and almond extract, if using). Hold off on adding oil yet.
4. Now add the oil, mixing until combined.
5. Mix in the oats-pecans mixture, stirring until the oats and nuts are coated and glistening. It may take some time, especially with the doubled recipe.
6. Pour mixture onto prepared cookie sheet and use an offset spatula to compress the mixture so that it is about 1/4” thick— unless using a small rimmed cookie sheet (1/4 sheet pan).
7. Bake at 325 for about 12 minutes. Rotate in the oven, bake for another 10-15 minutes until golden-dark, with little or no glisten.
8. Let cool in baking sheet for a few minutes and move to cooling rack until near-brittle and cool enough to handle easily. Then break apart into granola bits and store in airtight container.
Comments