Clinton St. Baking Company Cookbook. I am a bit addicted to it, snacking on it a couple times a day when I get a chance. I love the crunchy-chewy texture and the pop of dried fruit. That said, this recipe didn't come without some issues. The first batch I burned, and it wasn't my fault, I swear. I have an oven thermometer now, because all the disasters that were happening from the cookbook made me crazy. I needed one anyway since I left my old one in my old oven in my old apartment. Anyways, my oven is pretty accurate on the temperature, actually 5 degrees cooler than it claims to be, so I know it is not my fault. Okay, now that that is off my chest. Anyways, I made a second batch, which was no big deal because this recipe is a cinch to make, and ended up reducing the baking time to 16 minutes instead of the suggested 20-22. I think I could have baked it a little longer - like a minute if I wanted it a bit crunchier, but I am really glad I didn't because I love the crunchy-chewy texture. Next time I am planning to replace the cashews with walnuts, and instead of mixed dried fruit I am going to use just dried apples and prunes. They were my favorite in the mix.
Here are the ingredients for Granola from the Clinton St. Baking Company Cookbook, makes 5 cups:
-1/2 cup sliced almonds
-1/2 cup unsalted cashews or pecan halves and pieces (next time I would roughly chop my nuts)
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg (ground or freshly grated)
-Pinch of salt
-1 stick (8 tablespoons) unsalted butter
-1/3 cup maple syrup
-1/3 cup light brown sugar
-3/4 teaspoon orange extract (substitute orange zest if you can't find extract)
-1 cup mixed dried fruit
-2 tablespoons shredded coconut (optional)
To begin, preheat the oven to 350 degrees F.
In a large bowl, whisk together the oats, nuts, spices, and salt until combined.
Line a cookie sheet with parchment paper. Coat the edges of the sheet with nonstick spray so that the granola does not burn. Spread the granola evenly on the sheet.