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Recipe and Procedure for Pumpkin Pecan Crunch Brittle
Ingredients
4 oz Butter, unsalted, room temperature
1 cup Sugar
1/4 t Kosher salt
1/2 cup Laura's Gourmet Granola, Pumpkin Pecan Crunch
1/4 cup Laura's Gourmet Granola, Pumpkin Pecan Crunch
1. Melt butter and sugar in a saucepan over medium heat until it turns a deep caramel color.
2. Remove from heat and fold in 1/2 cup Pumpkin Pecan Crunch granola
3. Spread combination in an even, thin layer on a Silpat lined sheet tray.
4. Immediately sprinkle 1/4 cup Pumpkin Pecan Crunch granola over the layer.
5. Allow to cool until hardened. Break into pieces
Delicious Recipes and Indulgent Ideas
Laura’s Gourmet Granola is a deliciously versatile super food that can be eaten any time of day. Use it to liven up boring recipes or as a healthy, whole-grain, on-the-go snack. No matter the use, Laura’s Gourmet Granola is certain to satisfy! Delectable uses to spark some ideas:
• Hot or cold cereal with milk
• Blended in a smoothie or yogurt parfait
• Sprinkled on salad
• An ice cream topping for dessert
• Baked into pie crusts or cookies
• Mixed into pancake, muffin and French toast batters
• Crumbled on fruit crisps, tarts or muffin tops
Is your mouth watering yet? Share your favorite use.
Become a FAN of Laura's Gourmet Granola
Recipes From the Chef's Kitchen
Laura's Gourmet Granola Bars
Ingredients:
2 cups of AppleLicious Crunch or YOUR FLAVOR
4 tsp Agave Syrup
6 T of Natural Creamy Peanut Butter
Yield: 12-16 small bars
Preparation:
Place agave syrup and peanut butter in a small saucepan over low heat and
cook until combined. Remove from heat, add granola and stir well. Spread into
a sprayed 8 x 8 baking dish, cool, then refrigerate one hour. Cut into desired
size and ENJOY!
Pumpkin Pecan Crunch Muffins
Ingredients:
¾ cup all purpose flour
½ tsp baking powder
¼ tsp baking soda
1/8 tsp kosher salt
4 oz. (½ cup) unsalted butter, room temperature
½ cup sugar
2 large eggs
6 tbsp canned pumpkin
½ tbsp vanilla extract
¾ cup Pumpkin Pecan Crunch, plus additional for topping
Yield: approximately 1 dozen small muffins
Preparation:
Preheat oven to 350 degrees.
Spray muffin tin with non-stick spray.
Combine flour, baking powder, baking soda and salt in a small bowl and set aside.
Cream butter until smooth. Add sugar and vanilla extract and beat on high speed until light and fluffy. Add eggs and beat on medium speed. Scrape and beat again.
Alternately add flour and canned pumpkin, beating on low and scraping the bowl after each addition. Slowly stir in the granola. Portion into muffin tins and sprinkle each liberally with additional granola. Bake until tester comes out clean. Approximately 20 minutes.
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Honey Roasted Peanut Crunch Cookies
Ingredients:
½ cup unsalted butter, room temperature
1 cup golden brown sugar, packed
1 large egg
½ tsp vanilla extract
¾ cup all purpose flour
¼ tsp baking powder
½ tsp baking soda
1 ½ cups Honey Roasted Peanut Crunch
¾ cup milk chocolate or butterscotch chips
Yield: approximately 18 cookies
Preparation:
Preheat oven to 350 degrees.
Cream butter until smooth. Add brown sugar and beat on medium speed until well combined. Add the egg and vanilla extract and beat until blended. In a separate bowl, combine flour, baking powder and baking soda. Add to the butter mixture and beat on medium speed until incorporated. Scrape the bowl and mix until combined. Add Honey Roasted Peanut Crunch granola and chocolate or butterscotch chips, mixing until combined. Spray or line a baking sheet. Using a 2 tbsp measure, scoop dough onto baking sheet, flattening slightly in the center. Refrigerate for 1 hour. Bake for 12-15 minutes or until golden. Remove from oven and cool.
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