Colonel Crunchy Granola

Ingredients

• 100g / 3.5oz Pecan nuts
• 100g / 3.5oz Raw
• unsalted macadamia nuts
• 100g / 3.5oz Blanched whole almonds
• 45g / 1.6oz Oats
• 4 tbsp Butter
• 2 tbsp Honey
• 0.5 tsp Ground cinnamon
• 0.5 tsp Vanilla extract
• 40g / 1.4oz Desiccated coconut
• 100g / 3.5oz chopped Dried pears

Preparation

1. Preheat the oven to 110°C (230°F).
2. Coarsely chop 100g / 3.5oz Pecan nuts, 100g / 3.5oz Macadamia nuts, and 100g / 3.5oz Blanched almonds using a food processor, then add 45g / 1.6oz Oats and blitz together quickly.
3. In a saucepan, gently melt 4 tbsp Butter, 2 tbsp Honey, 0.5 tsp Ground cinnamon, and 0.5 tsp Vanilla extract.
4. Pour the melted mixture into the food processor and pulse once or twice to combine. Add 40g / 1.4oz Desiccated coconut and pulse again.
5. Spread the mixture onto a baking sheet and bake for 2-3 hours until toasted and slightly golden.
6. Remove from the oven and mix in 100g / 3.5oz Chopped dried pears.