A question about a recipe: Nekisia Davis' Olive Oil and Maple Granola

you're cooking the pecans during the recipe, so using roasted pecans would leave them too dry by the end of the recipe. but you can probably used pre-roasted pecans and toss them in about a minute before you pull the rest out of the oven, so the pecans just warm up a bit but don't dry out.

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Kristen is the Senior Editor of Food52

added over 1 year ago

Thanks CatalunaLilith -- good call, I agree.

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vvvanessa added over 1 year ago

Or, if you're asking if you must use pecans at all, you don't. You can substitute pretty much any other raw nut (raw for the reasons mentioned above), or you can increase the amount of seeds and coconut.

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