Here's a new recipe from a recent issue of Southern Living. Featured in an article called "Try a Sweet Send-off", Chocolate Pecan Pie Granola is from a collection of recipes for foods you can give as parting gifts.
There are other recipes for pecan pie themed granola, but this one caught my eye because of the chocolate. It also calls for dark corn syrup and butter rather than honey and oil, so it's hard to even pretend it healthy. But that aside, it's a unique holiday treat and perfect for putting in jars or bags and giving as gifts.
I did make a small change to the original recipe. The original recipe says to chop the chocolate and add it to the cooled granola. My version calls for chopping the chocolate, sprinkling it over the hot granola so that it melts, then putting it in the freezer to set. The other thing to know about this granola is that it browns very quickly. Definitely keep an eye on it, and if your oven runs hot you may want to bake it at 300 rather than 325.
Finally, if you like the idea of making a chocolate pecan pie themed granola but don't want to use or don't like dark corn syrup, you could try adding chocolate to this one.
Chocolate Pecan Pie Granola
- 1 stick 114 grams unsalted butter, cut into chunks
- ½ cup dark corn syrup
- ¼ cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups old fashioned oats
- 1 ½ cups pecans coarsely chopped
- 4-6 oz chopped dark chocolate
- Melt the butter in a saucepan over medium heat. Reduce heat to low and add corn syrup, brown sugar, vanilla and salt. Stir until smooth, then remove from heat.
- In a large bowl, stir together oats and pecans. Pour corn syrup mixture of over oat mixture and stir to coat.
- Spread evenly on a large rimmed baking sheet or in a jellyroll pan and bake at 325 for 25-30 minutes, stopping every 10 minutes to stir. Granola will not look dry at this point. It will harden as it cools.
- While the granola is cooling, sprinkle chopped chocolate over it so that bits of chocolate melt onto the granola. When granola is cool, transfer to the freezer for about 10 minute or just long enough to set the chocolate. Break it into pieces and store in an airtight container.