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Crispy Crunchy Granola Munchies Recipe

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From Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Pub.), for About.com

Fruits and nuts are mixed with a honey butter mixture and baked into a crunchy granola snack mixture that kids love. Store in an airtight container to preserve the crunchy texture.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 1/3 cup honey
  • 4 Tablespoons (1/2 stick) unsalted butter
  • 3 cups old-fashioned oats
  • 1 cup mixed nuts, including slivered almonds, coarsely chopped pecans, and walnuts
  • 1/2 cup sweetened coconut flakes
  • 1/4 cup hulled green pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon salt
  • 1/2 cup raisins or golden raisins (or a combination of both)
  • 1/4 cup dried cranberries or blueberries
  • 1/4 cup dried banana chips

Preparation:

Make sure the oven rack is in the center position and preheat the oven to 325 degrees F.

Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.

Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.

Pour the honey butter over the oat mixture and stir until well combined.

Spread the granola evenly in a thin layer on a baking sheet.

Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook-the granola will crisp as it cools.)

Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.

Transfer to an airtight container and store at room temperature for up to 1 week.

Yield: 6 servings

Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
Reprinted with permission.

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