If you've read any of my Chef Toque series, you've seen my granola recipe. Here's an update. Try it. I promise you'll love it!
EYE OF THE TIGER . . . OR MRS. CARLUCCI--NUTTY GRANOLA--UPGRADED
9 cups mixed nuts (walnuts, sliced almonds, pecans, sunflower seeds and cashews)
2 cups Rice Crisipies
2 sticks butter
1/2 cup honey
1/2 cup coconut oil
2 tsp vanilla
1 tbls cinnamon
1 tbls nutmeg
1/2 tsp salt
1/2 cup raisins
1/2 cup dried cherries
1/2 cup dried cranberries
8 dried apricots, chopped
PREHEAT oven to 350 degrees
Place the nuts and Rice Crispies in a large bowl and mix together.
In a small saucepan, add the butter, coconut oil, honey, vanilla, salt, nutmeg and cinnamon and melt over medium heat, stirring to combine. When completely melted, pour over the nuts and Rice Crispies and mix making sure the nuts are evenly coated. Spread onto two half sheet pans that have been covered with parchment paper or a baking Silpat Baking Mats. If you don't have one of these, you owe it to yourself. They are pricey, but wonderful and last for years!
Place the two sheet pans on the racks in the preheated oven and bake for 10 minutes. Pull the pans out of the oven, reduce the heat to 300 degrees, and mix the contents of the granola. Return to oven and bake for 25 minutes more.
While the granola is baking, mix the dried fruit together in a container to combine with the cooled cereal.
Remove from the oven and cool. Once cooled, scrape the nuts back into the large bowl, add the dried fruits and mix until combined. Place in an airtight container and store in the refrigerator.
Makes 18-20 servings
Anyone who has made this granola absolutely loves it and always has a container on hand. Bon Appetit!