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Maple Granola Brittle

Special equipment: nonstick bakeware liner (silpat); a candy thermometer; parchment paper

  • 3 cups of original mix Milk and Honey Granola
  • 1 cup packed light brown sugar
  • ½ cup pure maple syrup
  • ½ cup fresh orange juice
  • ¼ teaspoon salt
  • ½ stick (1/4 cup) unsalted butter, softened

Line a baking sheet with nonstick liner. Cook brown sugar, syrup, orange juice and salt in a 4 to 6 quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful of splatters mixture will be extremely hot) until the thermometer reads 285 to 290 degrees, about 8 to 10 minutes. Remove from heat then add the butter and stir until butter dissolves then quickly add the granola and stir until well coated. Immediately pour onto the liner, then cover the mixture with a piece of parchment paper.

Roll out mixture with a rolling pin to ¼ inch thickness. Peel off parchment paper.

Cool to room temperature, about 30 minutes. Break brittle into large pieces.

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