Cardamom, Hazelnut-Cherry Granola Bars

Browned Butter

• 8 tablespoons unsalted butter

1. Heat a thick-bottomed saucepan on medium low heat, add 8 tablespoons sliced up butter - melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Use immediately or store covered in the refrigerator for a future use.

Granola Bar

• 2 cups old fasioned rolled oats
• 1-1/2 teaspoons ground cardamom seed (Penzey's)
• 1/2 cup chopped hazelnuts
• 1/2 cup dried cherries – 1/4 cup of them chopped finely
• 1/4 teaspoon cinnamon
• 1/8 fresh ground nutmeg
• 1/8 teaspoon sea salt
• 5 tablespoons agave nectar or honey
• 1/3 cup packed brown sugar

1. Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan.
2. Grease the bottom and up the sides a quarter inch with 1 tablespoon browned butter.
3. Mix the first 7 ingredients in a wide bowl – set aside until needed.
4. Heat the brown butter, brown sugar and agave nectar until it begins to boil and foam. Pour over the dry ingredients, mix, saturate and coat throughout - the bars will have a hard time holding together if not.
5. Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly.
6. Bake 45 minutes, or until top turns golden brown. Note: if overcooked you will end up with granola clusters rather than bars when cut.
7. Begin cooling in the pan - on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set.
8. Transfer to a cutting board, peel off the foil and cut into bars - or squares if you prefer.
9. Store the bars in an airtight container at room temperature or freeze; these bars freeze well.