Well our travels in New Zealand seem a long time ago and its back to the reality of making beds and breakfast. Here is the famous granola recipe which comes to you courtesy of a South African friend who lives in France. (Don’t ask but it proves the recipe travels)
Here are the quantities for 2KG which is a good amount.
192g Salted Butter
2 teaspoons of vanilla paste
250g Demerara Sugar
250g Runny Honey
Melt altogether and let it simmer for a few minutes so that the vanilla infuses and then let it cool a little but not too cool otherwise it becomes too thick, you are going to get down and dirty with your hands, so if you can put your fingers in its the right temperature.
In a HUGE bowl or container mix the following together: (Best to do this first as it will be ready for the syrup)
125g Sesame Seeds
250g Flaked Almonds
250g Flaked Coconut
250g Peeled Pistachios (Waitrose have these and Sainsburys sometimes)
Poor over the syrup and mix well using your hands. Pour it out onto flat oven trays, you will probably need at least 3, as it needs to be a thin layer. Oven at 150 degrees with fan and bake for 15 minutes, then turn using a spatula and cook for another 15 minutes. Keep an eye on it during the last few minutes as it can over colour very quickly. Remove from oven, allow to cool, break it up a bit, and store in airtight containers. Simple!