Toast and Roast Granola

Source: Cooks Illustrated 

David left out the sesame seeds, flax seed, coconut and raisins.

1/2 cup Raw Almonds

1/2 cup Raw Cashews

2 cups  Old Fashioned Rolled Oats

1/4 cup Seeds Sunflower

2 tbsp Raw Sesame Seeds

2 tbsp Flax Seed

1/4 cup Honey

1/2 cup Natural California Raisins

1/2 cup dried cranberries

2/3 cup Shredded Unsweetened Coconut

1. Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats; toast until oats color lightly, about 2 minutes. Add sunflower and sesame/flax seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.

2. Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.