Granola goes savory thanks to shichimi togarashi, a punchy Japanese spice blend. Shout-out to Heidi Swanson who inspired this unexpected combo with the Nori Granola in her book Near and Far. Sprinkle this over salads or soy-saucy rice or just eat straight as a snack. —Emma Laperruque
about 10 cups
canola oil, plus more for greasing
barely chopped raw cashews
8- by 7-inch nori squares, chopped (scissors work best)
orange peel granules
crushed fennel seeds
crushed red pepper flakes
1 1/2 teaspoons
freshly ground black pepper
brown rice syrup
large egg white, whisked with a fork until frothy
Preheat the oven to 300° F. Rub two rimmed sheet pans with a bit of oil (not the 1/2 cup, that will come later). You could also use silicone baking mats instead.
Combine the oats, cashews, seeds, nori pieces, and all the spices in a big bowl. Toss with your hands until well combined. Add the oil, syrup, and egg whites and toss again (you might want to use a spoon here, or not). Divide between the prepared sheet pans and spread to evenly distribute.
Bake for about 60 minutes, until totally dry to the touch and deeply browned. Let cool completely on the sheet pans before breaking into clusters.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.