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Categories:
hazelnuts unsalted butter brown rice syrup sugar freshly ground coffee beans coffee vanilla kosher salt old-fashioned egg
Viewed: 20 - Published at: 5 years agoIngredients
- 2 1/2 cups raw hazelnuts
- 1/2 cup (1 stick; 4 ounces) unsalted butter, plus more for greasing
- 1/2 cup brown rice syrup
- 2 tablespoons sugar
- 1/4 cup freshly ground coffee beans
- 3 tablespoons very strongly brewed coffee
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 4 cups old-fashioned rolled oats
- 1 egg white, whisked with a fork until frothy
Method
- Heat the oven to 350° F. Add the hazelnuts to a rimmed sheet tray. Toast for about 10 minutes, until lightly tanned and the skins are starting to release. Transfer to a big kitchen cloth, bundle up, then shake, shake, shake and rub, rub, rub to remove the skins. If there are any stragglers, no big deal. Leave to cool.
- Lower the oven to 325° F. Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the brown rice syrup, sugar, coffee grounds, brewed coffee, vanilla, and salt.
- Pulse the cooled, naked hazelnuts in a food processor until you have a range of sizes-some nuts finely chopped, others roughly. (Or use a knife.) Combine the hazelnuts and oats in a big bowl. Pour the coffee liquid on top. Toss. Add the egg white. Toss.
- Lightly butter the sheet pan that you used to roast the nuts. Add the granola mixture and spread evenly. Bake for about 50 minutes to 1 hour, until it's golden brown and feels dry to the touch. Cool completely on the sheet tray, then break into clusters.
