Hawaiian Sunrise Granola - cooking recipe

Ingredients

1/3 cup honey
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
4 cups old fashioned oats
1/3 cup wheat germ
1/2 cup sweetened coconut
1/2 cup dried mango
1/2 cup dried pineapple
1/2 cup toasted macadamia nuts, chopped

Preparation

Heat the oven to 300. Line two cookie sheets with aluminum foil.
In a large bowl, combine the honey, brown sugar, butter, and salt. Add the oats and wheat germ, then stir the mixture until it's evenly blended.
Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking.
Remove the pans from the oven and stir the granola again. Add the coconut, then return the pans to the oven to bake 10 minutes more. Note: Keep an eye on the granola during this period and stir it occasionally so that it doesn't burn.
Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes. When it has cooled, stir in the dried mango, the dried pineapple, and the toasted macadamia nuts, then transfer the granola to an airtight container. The granola can be stored for up to four weeks.
Berry Blast: This subtly sweet granola variation offers a delicious alternative for those who don't like nuts. To make it, simply omit the coconut and replace the nuts, pineapple, and mango with a cup of dried berries of your choice. Recommended Combination: dried blueberries and dried cherries. Makes 6 cups.
Vanilla Almond: While this variation appeals to those who prefer \"plain\" granola, it doesn't skimp on taste. Make a batch by adding a tablespoon of vanilla extract to the butter/honey mixture and replace the coconut with a cup of sliced almonds. Omit the nuts, pineapple, and mango. Makes 6 cups.