Granola

1 1/2 cups brown sugar OR (1/2 cup brown sugar and 1/2 cup Splenda brown sugar)
1/2 cup water
4 teaspoons vanilla extract
1 teaspoon salt (I use Kosher salt)
8 cups rolled oats (not quick or instant)
2 cup chopped nuts (I use pecans, walnuts and slivered almonds)

Preheat oven to 275 degrees F.

Combine brown sugar and water. Place in microwave (use a large microwave safe bowl –mixture will bubble) on high for 5 minutes or cook on stove top until sugar is completely dissolved. Remove from stove or microwave, add vanilla and salt.
Combine oats, nuts, and brown sugar syrup mixture. Stir until mixed. Spread the granola onto cookie sheets or a very large jelly roll pan (12 x 18) and bake 45 minutes to 1 hour or until golden and crunchy. You may add in dried fruit as it comes out of the oven. Store cooled granola in an airtight container.

Recipe adapted from Kathleen Daelemans “Crunchy Granola”