Almond Granola Brittle Bars

These little teeth-rotting, molar sticking treaties are inspired from the cashew version of Martha Stewart's October 2008 magazine (I'm sure you can use any nut you have on hand; I myself, happen to prefer almonds over anything)...Last Autumn, these were coming out of the wood works in my kitchen and this last week I finally brought the recipe again out of mothballs to enjoy each chewy bite. And enjoy we did! I admit, my jaw bone is always well- exercised and spent, especially after eating nearly half a pan, and all my mouth wants to do is slurp down some soft jell-o afterwards...But who cares about a sore jaw. These have a terrifically warm flavor, healthy ingredients (somewhat) and best of all, they seem to deliver Autumn-ness right into my kitchen. Hm!

Almond Granola Brittle Bars

1 1/4 cups old-fashioned oats
1 cup (about 5 ounces) almonds, chopped
1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons light corn syrup
1 tablespoon molasses
1/2 teaspoon coarse salt


Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.
Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.