Granola

Prep: 15 minutes

Bake: 35 minutes

4½ cups rolled oats

½ cup sliced almonds

½ cup chopped pecans

½ cup shelled pumpkin seeds (pepitos)

½ cup (1 stick) unsalted butter

½ cup dark brown sugar

½ cup maple syrup

3 tablespoons water

2 teaspoons kosher salt (I like Diamond Crystal)

1 teaspoon baking soda

1. Prep: Line a rimmed baking sheet with parchment paper. Heat oven to 300 degrees.

2. Mix: In a large bowl, stir together oats, almonds, pecans, and pumpkin seeds.

3. Boil: Measure butter, brown sugar, maple syrup, water, and salt into a medium saucepan. Bring to an energetic boil. Pull off heat, stir in baking soda; mixture will foam up. Pour hot syrup over oat mix. Fold with a soft spatula to coat dry ingredients.

4. Bake: Heap mixture onto the prepared baking sheet. Press granola firmly into a giant slab. Bake until golden brown and dry to the touch, about 35-40 minutes. Let cool. Break up into clumps.

5. Store: Tumble into an airtight container; seal. Keeps at room temperature for 2-3 weeks.

Provenance: Adapted from the granola recipe from Hotel Fauchère, Milford, Pa.