I continue with my granola obsession. We gave some of the previous batch away to neighbors, so I decided to try a different granola from the article. This one has brown sugar, vanilla and cinnamon and smells heavenly. It’s a looser cereal but just as yummy as the version with almonds and honey.
Crispy Sweet Pecan Granola
Yields 4 to 5 cups
Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed light brown sugar
1/4 cup water
2 TBSP canola oil
1 TBSP pure vanilla extract
Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray 2 rimmed baking sheets with vegetable oil spray.
In a large bowl, mix the oats, pecans, cinnamon, and salt; set aside. In a small saucepan, combine the brown sugar and water; bring to a simmer over a medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stire, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10-15 minutes. (The oats may feel soft but will crisp as they cool.) Let cool completely in the pans.

• Crispy Sweet Pecan Granola (Fine Cooking #75, Holidays Winter 2006, p. 34)