Tuesday, August 25, 2015

Cooking with Blue Diamond: Blueberry and Salted Caramel Almonds (sponsored)

Earlier this month I got the opportunity to participate in another project with Blue Diamonds Tastemakers. I was sent two kinds of almonds for testing and review purposes-Blueberry and Salted Caramel. We decided to use them in our favorite granola recipe. They worked well in the granola and add a nice flavor and crunch to it. Here's the original recipe from Alton Brown with the changes we made on this batch noted.

Recipe courtesy Alton Brown

3 cups rolled oats
1 cup slivered almond (we used 1 cup of chopped blueberry almonds)
1 cup cashews (we used 1 cup of chopped salted caramel almonds)
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins (we didn't use any)

Preheat oven to 250 degrees F.  In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

We made parfaits with the granola, blueberries, nectarines, and vanilla yogurt. They were pretty tasty.

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