Sqirl’S Puffed Granola (Aka Turmeric Millet-Nola)

• 4 1/2 cups (84g) puffed millet (or other puffed grains)
• 1/2 cup (60g) roughly chopped pecans
• 1/3 cup (40g) sliced almonds
• 1 3/4 teaspoons ground turmeric
• 1/2 teaspoon ground cardamom
• 3/4 teaspoon kosher salt
• 1/4 cup plus 2 tablespoons (75g) lightly packed light brown sugar
• 2 tablespoons plus 1 teaspoon (32g) unsalted butter
• 1/3 cup (111g) glucose (or honey, brown rice syrup, or corn syrup)
• 1 teaspoon molasses
• 1/2 teaspoon teaspoon baking soda

1. Heat the oven to 325u0b0 F. Line a rimmed baking sheet with parchment and set aside.
2. In a large heatproof bowl, combine the millet, pecans, almonds, turmeric, cardamom, and salt. In a small pot, stirring occasionally, heat the light brown sugar, butter, glucose, and molasses, until they reach 250u0b0F (it will have been simmering in slow, steady large bubbles for a minute or two). Remove from the heat, whisk in the baking soda, and immediately pour over the dry ingredients. Stir well with a sturdy spoon or spatula (the mixture will be stiff), making sure to mix in all the spices that have fallen to the bottom of the bowl, and then spread the mixture on the prepared baking sheet.
3. Bake for 15 minutes, stirring halfway through. Allow to cool completely before breaking up and storing at room temperature.

millet, pecans, almonds, ground turmeric, ground cardamom, kosher salt, light brown sugar, butter, glucose, molasses, baking soda

Taken from food52.com/recipes/76607-sqirl-s-puffed-granola-aka-turmeric-millet-nola (may not work)