Traditional recipes

Brown Butter–Pecan Granola

Brown Butter–Pecan Granola

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What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.


  • ½ cup (1 stick) unsalted butter
  • ¼ cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups old-fashioned oats
  • ½ cup raw pumpkin seeds (pepitas)
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon ground cinnamon
  • ½ cup sweetened dried cranberries

Recipe Preparation

  • Preheat oven to 275°. Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.

  • Pulse pecans in a food processor until almost a powder (you should have only a few larger pieces remaining). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in reserved butter mixture and toss to combine.

  • Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, 40–50 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries.

  • Do Ahead: Granola can be made 1 week ahead. Store airtight at room temperature.

Recipe by Cassandra Shupp of Topping Rose House, Bridgehampton, NY,

Nutritional Content

Calories (kcal) 580 Fat (g) 34 Saturated Fat (g) 18 Cholesterol (mg) 50 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 33 Protein (g) 9 Sodium (mg) 105Reviews Section


  1. Hand

    What a funny topic

  2. Gladwyn

    the phrase Faithful

  3. Enzo

    Remove everything, that a theme does not concern.

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