Brown Butter Pecan Granola
User Reviews
4.7
Brown Butter Pecan Granola
Description
Brown Butter Pecan Granola uses salted butter browned until the milk solids turn golden, giving a deep, nutty flavor base. Ground pecans blend with rolled oats, pumpkin seeds, and coconut flakes to create varied textures. The granola mix is sweetened with brown sugar and honey, then baked at a low temperature for an hour with occasional stirring to form even, toasted clusters. Optional orange zest provides a citrus accent, and dried cranberries contribute occasional bursts of tartness. This granola is sturdy enough to store and perfect for mixing into yogurt or eating by the handful.
The toasting process brings out the toasted nut flavors and caramel notes from the brown butter syrup. The mixture's warming cinnamon and a touch of salt balance the sweetness and enhance the overall depth of flavor.
You can vary the nuts and seeds in this granola to suit personal preference or ingredient availability. The recipe's slow bake ensures a crunchy texture without burning. The finished granola can be cooled fully before storage in an airtight container.
Ingredients
- ½ cup butter salted
- ¼ cup dark brown sugar
- ¼ cup honey
- 2 teaspoons vanilla extract
- ½ cup pecans
- 2 cups rolled oats old-fashioned
- ½ cup pumpkin seeds raw or sprouted (pepitas
- ½ cup coconut flakes unsweetened or sweetened
- 1 teaspoon orange zest optional, finely grated
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarse kosher salt
- ½ cup Cranberry optional, sweetened, dried
Instructions
- Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper. Set aside.
- Over medium heat, melt the butter in a stainless steel skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown. Remove from the heat and stir in the brown sugar, honey, and vanilla. Set aside.
- In a food processor or high-powered blender, pulse the pecans until finely ground. The texture should be a coarse powder with maybe a few larger pieces here and there.
- In a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour the brown butter syrup mixture over the top and stir to combine evenly.
- Spread the granola into an even layer on the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes, until the granola smells fragrant and is a nicely toasted golden color. The granola will look wet as you stir and might even look a bit wet coming out of the oven. It will dry as it cools.
- Let the granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).
Notes
- You can substitute or omit the orange zest and dried cranberries according to preference.
- Watch carefully while browning butter to avoid burning the solids.
- Stir the granola every 20 minutes during baking to help it toast evenly and prevent scorching.
- Store the cooled granola in an airtight container to maintain freshness and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(1/4 cup) Servings (Makes 5 cups)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1(1/4) cup Serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 72mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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