Killer Granola (From Berkeley Cheese Board)

Should make about 12 cups

8 tablespoons unsalted butter

4 pinches of salt

4 cups chopped pecans, walnuts, almonds, or other nuts

8 teaspoons honey

1 cup packed light brown sugar

½ teaspoon pure vanilla extract

5 cups old-fashioned rolled oats

2 cups unsweetened coconut flakes

2 cups sunflower seeds

1 cup sesame seeds

Preheat the oven to 325°F. Line a baking sheet with parchment paper or a baking mat.

In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium and cook, stirring frequently, for 5 minutes, or until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla extract.

In a large bowl, combine the oats, coconut, sunflower seeds, and sesame seed. Add the sugar mixture and toss until the oats are evenly coated.

Spread the granola evenly on the prepared pan. Place in the oven on the middle rack and bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes, or until golden brow.

Let cool completely on the baking sheet. Store the granola in an airtight container.

*This recipe was originally designed for a ¼ of the amount of granola. I felt like that was a lot of work for 3 cups of granola. The only issue I have had with the added amounts is during the baking time, I stir the granola every 10 minutes or so, and it usually takes at least 30 minutes for a batch. I usually divide the total amount in half for the baking part.