Hazelnut Coffee Granola

Name: Hazelnut Coffee Granola
Ingredients: 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

10 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

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.