Honey Pecan Granola
the best granola you've ever tasted
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup Georgia pecan halves, roughly chopped
2 tsp. ground cinnamon
1/4 tsp. table salt
1/3 cup packed light brown sugar
2 T Wild Flora Honey
2 Tbs. canola oil
Most granola recipes use vanilla extract. I prefer the taste of the toasted pecans, oats, and two sugars to shine through and dominate without the added sweetness and floral qualities of vanilla. Add up to one Tablespoon of vanilla if you wish.
Adapted from Crispy Sweet Pecan Granola by Robin Asbell, Fine Cooking Issue 75.
Preheat even 300°F. Position racks in the upper and lower thirds of the oven Lightly oil two rimmed baking sheets. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar, honey, and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil. 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 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.