Granola with Maple-Glazed Walnuts
- ACTIVE: 10 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 4 pounds
Grace Parisi's granola is the standard by which the F&W staff measures all others. Says Grace, "Like any true zealot, I love to turn people on to my one big passion."
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- Large pinch of ground cinnamon
- Large pinch of freshly grated nutmeg
- 2 pounds thick-cut oats
- 3/4 cup plus 2 tablespoons pure maple syrup
- 2 cups walnut halves (11 ounces)
- 3 cups dried cranberries, cherries or golden raisins (1 pound)
- Preheat the oven to 375°. Butter a roasting pan. In a mini food processor, pulse the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Transfer to a large bowl. Stir in the oats and 3/4 cup of the maple syrup; transfer to the prepared pan. Bake for 50 minutes, stirring occasionally, until crisp. Let cool.
- Meanwhile, in a small bowl, toss the walnut halves with the remaining 2 tablespoons of maple syrup. Spread the walnuts onto a small rimmed baking sheet and toast in the oven for about 20 minutes, tossing occasionally, until golden and caramelized. Transfer the walnuts to a cutting board and let cool.
- Chop the walnuts and add them to the granola along with the dried fruit. Divide among eight gift bags and seal tightly.
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Congratulations to Mei Lin, winner of Top Chef Season 12.