Breakfast |
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Crispy Sweet Pecan Granola - 2006
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Position racks in the upper and lower thirds of the oven and heat the oven to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir and switch positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes. Let cool completely in the pans.
Yield: 5 Cups
- 3 Cups old-fashioned rolled oats
- 1 Cup Pecans -- Roughly Chopped
- 2 Teaspoons Cinnamon
- ¼ Teaspoon Salt
- ½ Cup Light brown sugar -- Packed
- 2 Tablespoons Canola oil
- 1 Tablespoon Vanilla extract
PREPARATION
Position racks in the upper and lower thirds of the oven and heat the oven to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir and switch positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes. Let cool completely in the pans.
Yield: 5 Cups