I’ve adapted this REALLY EASY recipe from one provided by my friend Mary Wisseman. Stick to pecans; I’ve tried many other nuts and (in my opinion) all are disappointing by comparison. There’s no magic to the spice mixture.  What I have here is just a suggestion; so do whatever tastes good to you.

Ingredients:

• 4 cups pecans (toasting them is NOT necessary)
• 2 large egg whites
• ½ cup (120g) packed light brown sugar
• ½ tsp salt
• Spices per your taste:
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp cardamom
  • 1 tsp cumin
  • ¼-½ tsp cayenne or chile powder
• 1 tsp vanilla (and maybe ½ tsp of bourbon, too)

Directions:

• Preheat oven to 300 degrees F (150 C).
• Lay down foil or parchment paper on two baking sheets and oil them very lightly.
• Whisk the egg whites until frothy, then stir in the sugar, salt, spices, and vanilla.
• Add in the nuts and stir well until they are all well coated.
• Distribute the nuts in a thin layer on your baking sheets.
• Bake for 30 minutes at 300 degrees, stirring after 10 and 20 minutes to help them cook evenly and not stick to each other or the pans.
• As the nuts cool, stir them several times to break up any clumps.

The original version of this recipe came from Sue McDonald, who worked hard to refine it into “Experimental Granola #5.”  I’ve modified it to add spices, place a bit more emphasis on seeds and dried fruit (relative to oats), and reduce the volume so a batch can be baked in a single jellyroll pan.  I think it’s delicious, definitely worthy of the name “Experimental Granola #6.”

Preheat the oven to 300 degrees F.

In a bowl, mix the dry ingredients:

• 1½ cups rolled oats
• 1 cup seeds (½ pumpkin, ½ sunflower)
• ¾ cup sliced almonds
• ¾ cup coconut chips (I’ve used shredded coconut, too)
• Your choice of spices: I’m currently using ½ tsp cinnamon, plus ¼ tsp each of allspice, cloves and cardamon.  Do whatever you think tastes good; Sue doesn’t use any spices, and it’s great.
• A pinch of salt (Sue doesn’t use salt, either. I think it adds.)

Mix the oil and sweeteners: Heat slowly, whisking occasionally, until sugar is fully dissolved:

• 1/4 cup canola oil
• 1/6 cup brown sugar
• 1/6 cup maple syrup

Mix liquid with dry ingredients in the bowl, then spread on a parchment-lined jelly roll pan.

Bake 45 minutes.

Remove to a bowl, add dried fruit and stir to break up the clumps:

• ¼ cup each of dried cherries, dried cranberries and raisins

Cool before storing.