Sorry for the radio silence. I just got back from an epic 13-day European foodie adventure, which included unforgettable meals at Restaurante Juan y Andrea, Spoonik and Bodega 1900, among others. And as much as I enjoyed all the seafood, tapas and (gasp!) fried fare, I craved my homemade salads and favorite snacks while traveling.
So it should come as no surprise that the first order of business upon returning to the States was plating some greens and whipping up something crunchy and sweet to nosh on – namely, these granola-crusted nuts. After all, comfort is in routine.
Enjoy granola-crusted nuts by the handful or sprinkle them atop fruit, yogurt and ice cream. For an extra special treat, drizzle the morsels with melted chocolate and let them harden before serving.
Recipe adapted from Smitten Kitchen.
- ¾ cup rolled oats
- ¼ cup shredded unsweetened coconut
- ¼ cup light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 tablespoons sesame seeds
- 1 large egg white
- 2 teaspoons water
- 2 cups pecans or other whole nuts
- Preheat oven to 300 degrees.
- In a food processor, pulse the oats, coconut, brown sugar, cinnamon and salt until coarsely ground. Add the sesame seeds and stir to combine.
- In a large bowl, combine the egg white and water. Beat until foamy. Add the pecans and toss to coat. Then add the oat mixture and toss to coat.
- Line a baking sheet with a silicone baking mat. Pour the pecans onto the mat and spread in a single layer.
- Bake the pecans for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes and remove from the oven. Let the pecans cool completely before serving.
