Almond Salted Caramel Granola

01Method

1. 1

   In a heavy-based pan over a low heat, combine the sugar with half the butter and stir until the sugar has fully dissolved and the mixture is gently bubbling. Add the almonds, pistachios, pumpkin seeds and salt, stirring well so every nut is evenly coated in the caramel.

2. 2

   Transfer the nut mixture onto a large baking tray lined with greaseproof paper and spread it out. Leave to cool completely until set.

3. 3

   In the same pan, melt the remaining butter over a low heat and stir in the honey. Add the oats, vanilla extract and coconut, stirring continuously for around 5 minutes until the mixture turns golden and fragrant. Spread onto a separate baking tray and allow to cool fully.

4. 4

   Once both components are at room temperature, either layer them alternately or combine them together in a large airtight jar for storing or gifting.

5. 5

   To serve, spoon the granola into a bowl and pour over hot or cold milk, or top with yoghurt and fresh fruit such as sliced banana.