Recipe of Homemade Toasted Crunchy Granola Clusters
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Toasted Crunchy Granola Clusters. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Toasted Crunchy Granola Clusters, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Toasted Crunchy Granola Clusters delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Toasted Crunchy Granola Clusters estimated approx 1 hour 15 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Toasted Crunchy Granola Clusters using 14 ingredients and 10 steps. Here is how you cook that.
First time I made this, while mixing it up, I was thinking "Dang! This is a LOT of granola!" When it was all done and I tasted it, I thought "Damn!! I need to make another batch QUICK, because this is gonna disappear in no time!" And it did!
Ingredients and spices that need to be Take to make Toasted Crunchy Granola Clusters:
- Granola
- 4 cup corn flakes (see NOTE)
- 5 cup oats (old fashioned works better than quick-cooking type)
- 2 cup nuts (any you like, or a mix of different kinds)
- 1 cup raisins, dark or golden
- 1 cup dried fruit (see NOTE)
- 2 cup flaked sweetened coconut
- Coating Mixture
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup honey
- 2 tsp kosher salt
- Other
- 2 large egg whites
Steps to make Toasted Crunchy Granola Clusters
- NOTE: For the corn flakes, you can use either plain or frosted or flavored. I use the ones pictured here.
- NOTE: Use your favorite dried fruits (in addition to the raisins). Dried cranberries, cherries, pineapple, prunes, dates -- whatever you like in any combination to equal 1 cup total. Cut up or tear any large pieces so they're about the same size as the raisins for more even distribution in the granola.
- You'll need a very large mixing bowl that holds at least 32 cups. I use the Tupperware Thatsa Bowl®. Put the corn flakes in the bowl and smash them up a bit. I use a plastic cup to smash mine.
- Add remaining granola ingredients and toss well with a mixing spoon to evenly distribute the ingredients.
- Put all the coating mixture ingredients into a small saucepan and heat over medium-low heat until butter is melted, stirring occasionally to combine. Pour about half this mixture evenly over the granola. With the large mixing spoon, stir and toss for about 2 to 3 minutes to evenly coat the granola. Pour the rest of the the coating mixture over the granola and continue mixing until all seems to be coated.
- In a small bowl, whisk the egg whites until frothy. Pour evenly over the granola. Stir and toss for 2 to 3 minutes to evenly coat the granola with the egg white. The egg whites will give the granola the crunchy clumpiness.
- Line 2 cookie sheets with parchment paper. Divide the granola evenly between the 2 cookie sheets spreading out with the back of the large mixing spoon or a spatula.
- Bake in a preheated 300°F oven for 25 minutes, rotating the trays halfway through for even toasting. Turn off the oven, prop open the oven door, and allow the granola to cool in the oven for 3 hours. (You can do make this just before bedtime and allow to cool in the oven overnight, if desired.)
- With clean hands, gently break the sheets of cooled granola into clusters. Store in ziplock baggies or a covered container.
- Munch away!!
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