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¼ pound butter (1 stick)

½ cup brown sugar

½ cup honey, plus more if needed

¼ cup maple syrup

½ teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

8 cups whole oats

2 cups pecan pieces

2 cups almonds

¼ cup egg whites

2 tablespoons granulated sugar

1¼ cups dried cranberries


  1. Preheat oven to 325 degrees and grease 3–4 sheet pans with oil spray.
  2. In saucepan set over low heat, melt together first 7 ingredients.
  3. Toss mixture with oats in large bowl and then spread out evenly between sheet pans. Bake until golden brown, about 30 minutes, stirring every 10 minutes to promote even toasting. Remove from sheet pans.
  4. Toss nuts with egg whites and sugar in large bowl. Spread out on same sheet pans and bake until golden brown, stirring occasionally.
  5. When both mixtures are cool, combine and toss. Add dried cranberries and fold throughout. If not “sticky” enough, add another ½ cup honey. Mix well.
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