Nutty But Nice Granola
|Honey||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Popped popcorn||3 Cup (48 tbs)|
|Rolled oats||4 Cup (64 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
|Chopped hazelnuts||1 Cup (16 tbs)|
|Wheat germ/Bran flakes||1⁄2 Cup (8 tbs)|
|Crushed wheat cereal||1⁄2 Cup (8 tbs), shredded|
|Toasted sunflower seeds||1⁄2 Cup (8 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Dried cranberries||1 Cup (16 tbs)|
PREHEAT THE OVEN to 350°F IN A LARGE BAKING PAN (at least 12 by 15 inches and at least 2 inches deep), place the honey, butter, water, and vanilla.
Heat the pan in the oven until the butter is melted, about 5 minutes.
PUT THE POPPED POPCORN in a food processor and process until finely chopped.
In a large bowl, mix the popcorn, oats, coconut, hazelnuts, wheat germ or bran flakes, shredded wheat, and sunflower seeds.
Remove the pan from the oven and stir the honey mixture.
Add the nuts and grain mixture to the honey and stir to mix well.
BAKE, stirring often, until golden brown, about 40 minutes.
Let cool, stirring occasionally so the granola doesn't clump.
Stir in the raisins and cranberries and store in an airtight container.