As you can see in the pictures, I didn’t add any nuts in this granola. Instead, after baking the granola, I added about 250 gr. Of dried cranberries, that gives the granola a great delicate tart taste.
Crunchy Granola/ Kathleen Daelemans, foodnetwork (makes 10 cups)
1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cups chopped pecans or walnuts, or slivered almonds
Preheat oven to 135° C.
Line 2 oven baking trays with parchment paper and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
This can also be done in a small pot. Just melt together the sugar and the water over medium heat until the sugar dissolves, and then add the vanilla and the salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto oven baking trays and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.Naama