Cardamom & Browned Butter Hazelnut-Cherry Granola Bars

Directions

1. 1
   Heat a thick-bottomed saucepan on medium low heat, add 8 tablespoons sliced up butter - melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Let sit until needed.
2. 2
   Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan.
3. 3
   Grease the parchment or foil = bottom and up the sides a quarter inch with 1 tablespoon browned butter.
4. 4
   Mix the first 7 ingredients in a wide bowl - set aside until needed.
5. 5
   Heat the remaining browned butter, sugar and agave or honey until it begins to boil and foam. Pour over the dry ingredients, mix, saturate and coat throughout - the bars will have a hard time holding together if not.
6. 6
   Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly.
7. 7
   Bake 45 minutes, or until top turns golden brown. Note: if overcooked you will end up with granola clusters rather than bars when cut.
8. 8
   Begin cooling in the pan - on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set.
9. 9
   Transfer to a cutting board, peel off the parchment of foil and cut into bars - or squares if you prefer.
10. 10
    Store in an airtight container at room temperature or freeze; these bars freeze well.