Mike $
Well-known member
I've been perfecting these for a few years now, and here is the latest and greatest iteration. I hope you try them, they're easy and delicious, and 20 times better than the store brands. You will need a scale or you can eyeball half of an 18oz. box of oats. Good luck
Ingredients:
Preheat oven to 350F and toast the following until nuts are lightly golden:
9oz Rolled or Old Fashioned Oats
1-1/3 cups Chopped Almonds, and/or Pecans, Walnuts, Peanuts...I used all of them in equal amounts
In a medium sauce pan over medium heat bring to boil then simmer until sugar dissolves:
2/3 stick of Unsalted Butter
1/2 cup of Honey
1/3 cup of packed Brown Sugar
1/4 teaspoon of Salt
1 teaspoon of real Vanilla Extract
Let the mixture set for 5 minutes
Add to toasted nuts and oats:
1 cup Rice Crispies cereal
1/2 cup chopped Cranberries (the dried type, not fresh)
add the cool mixture to the Oat/Nuts/Fruit mixture and stir until evenly coated.
Spread out evenly on a parchement lined 13X9 inch sheet pan (1/4 sheet pan) and set in oven for 10 minutes and then turn pan 180 degrees every 5 minutes thereafter until edges crisp up to a golden brown color. Allow to cool and cut into whatever size you like to deal with. I like to leave half a dozen in a plastic bag on the counter and the rest in the freezer to take out as needed.
Good luck, enjoy.
Ingredients:
Preheat oven to 350F and toast the following until nuts are lightly golden:
9oz Rolled or Old Fashioned Oats
1-1/3 cups Chopped Almonds, and/or Pecans, Walnuts, Peanuts...I used all of them in equal amounts
In a medium sauce pan over medium heat bring to boil then simmer until sugar dissolves:
2/3 stick of Unsalted Butter
1/2 cup of Honey
1/3 cup of packed Brown Sugar
1/4 teaspoon of Salt
1 teaspoon of real Vanilla Extract
Let the mixture set for 5 minutes
Add to toasted nuts and oats:
1 cup Rice Crispies cereal
1/2 cup chopped Cranberries (the dried type, not fresh)
add the cool mixture to the Oat/Nuts/Fruit mixture and stir until evenly coated.
Spread out evenly on a parchement lined 13X9 inch sheet pan (1/4 sheet pan) and set in oven for 10 minutes and then turn pan 180 degrees every 5 minutes thereafter until edges crisp up to a golden brown color. Allow to cool and cut into whatever size you like to deal with. I like to leave half a dozen in a plastic bag on the counter and the rest in the freezer to take out as needed.
Good luck, enjoy.