Pecan Granola
2 tablespoons unsalted butter
1 pinch salt
1 cup chopped pecans
2 teaspoons honey
1/4 cup packed light brown sugar
1/8 teaspoon vanilla extract
1 1/4 cup old-fashioned rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/4 cup sesame seeds
Adjust the rack to the midle and preheat the oven to 325°F. Line a baking sheet with parchment paper or a baking mat. In a small saucepan, melt the butter with the salt over low heat. Add the chopped pecans, increase the heat to medium, and cook, stirring frequently, for 5 minutes, until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla.
In a large bowl, combine the oats, coconut, sunflower seeds, and sesame seeds. Add the sugar mixture and toss until the oats are evenly coated.
Spread the granola evenly on the prepared sheet. Bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for about 10 minutes more, until golden brown.
Let cool completely on the baking sheet before serving. Store in an airtight container for up to a week.