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seasonal recipe

Recipe for Hotel Jerome granola

Karoline Boehm Goodnick FOR THE BOSTON GLOBE

Makes about 10 cups

At the Hotel Jerome in Aspen, Colo., crunchy-chunky-nutty granola is a popular breakfast choice, served with berries and milk or yogurt. “It’s one of the most frequently requested recipes,” says executive chef Rob Zack. “We go a little crazy with the nuts,” he says, adding, that “granola is really about the nuts, which provide the flavor.” Add dried fruits, such as cherries, cranberries, raisins, or chopped apricots, to the mix after baking, if you like.

5cups old-fashioned rolled oats
½cup raw almonds, coarsely chopped
½cup walnuts, coarsely chopped
½cup green pumpkin seeds
½cup skinned hazelnuts, coarsely chopped
½cup unsalted pistachios
½cup unsweetened
shredded coconut
½cup wheat germ
¼cup (½ stick) unsalted butter, cut into 4 slices
½cup honey
½cup maple syrup
¼cup light brown sugar
¼cup undiluted orange juice concentrate
1tablespoon ground cinnamon
1tablespoon vanilla extract
1teaspoon kosher salt
1tablespoon water

1. Set the oven at 325 degrees. Have on hand 2 large rimmed baking sheets, 12 by 17 inches each.

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2. In a large bowl, combine the oats, almonds, walnuts, pumpkin seeds, hazelnuts, pistachios, coconut, and wheat germ.

3. In a saucepan over medium heat, stir the butter, honey, maple syrup, brown sugar, orange juice concentrate, cinnamon, vanilla, salt, and water, until the butter melts. Bring to a boil and when the liquid bubbles at the edges, remove the pan from the heat. Carefully pour the maple mixture over the oat mixture and stir thoroughly until the oat mixture is coated all over. Spread on the baking sheets (it should not be more than ¾ inch thick).

4. Bake for 15 minutes. With a large spoon, stir well. Bake for 15 minutes and stir again. Continue to bake, stirring every 10 minutes, for 10 to 15 minutes more, or until the granola is dark brown and mostly dry. It will crisp as it cools. Total baking time is 40 to 45 minutes.

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5. Set the pans on wire racks to cool; do not stir. When cool, use a metal spatula to loosen the granola from the pans. Store in airtight containers for up to 3 weeks or freeze.

Lisa Zwirn. Adapted from the Hotel Jerome

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