Pacific Northwest: Taste

Maple and Honey Granola My sister-in-law in New Hampshire often sends us tin boxes filled with homemade granola. She claims she doesn't use a recipe, so I have developed my own, based on the basic formula set forth in Marion Cunningham's "Fannie Farmer Cookbook." I replace butter with oil and I use real maple syrup, slivered almonds and raisins.

8 cups quick-cooking oats 1 cup honey 1 cup maple syrup 1 cup vegetable oil 1/4 cup water 1 tablespoon vanilla extract 1 tablespoon salt 1 cup slivered almonds 1 cup raisins 1. Place the oats in a large mixing bowl. 2. In a very large saucepan over medium-high heat, combine honey, maple syrup, oil, water, vanilla extract and salt. As the mixture begins to boil, it will rise up and increase in volume considerably. To prevent it from boiling over, stir and watch closely. Pour the boiling syrup over the oats in the mixing bowl and stir with a wooden spoon until well combined. 3. Distribute the granola on two large cookie sheets and bake in an oven preheated to 325 degrees for 10 minutes. With a metal spatula, turn the granola over without too much stirring and bake 10 minutes more. 4. Add almonds and turn the granola again, but try not to break up the clusters that are forming. Return the granola to the oven and toast 5 or 6 minutes more, or just until the almonds are golden brown; gently stir in the raisins. 5. Cool the granola completely then transfer the cooled granola to a airtight containers.