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This is a really simple recipe that was inspired by reading Harold McGee's article in the NY Times. While I had been planning to make toffee for a while, using the microwave came into my consciousness only after reading McGee. The only caveat here is to use microwave on low power in the later stages - and to check the temperature of the syrup on a regular basis. I used hazelnuts here, but any chopped nuts (almonds, walnuts, pecans) will work as well.
Another Spanish recipe - the lemon and paprika balance beautifully to make this a dish that is bright and smoky at the same time. It is also very simple to put together, and so works well for a quick meal. An Albarino from Rias Baixas goes well with this.
I adapted this recipe from Bon Appetit's February 2009 issue. I use less sugar and more oats. I also cook it for a much shorter period of time, as I prefer my granola on the not-so-crunchy side. Endless variations are possible depending on what add-ins are in season or handy in your pantry. I enjoy this granola with milk, yogurt, and banana and on its own as a snack. If you don't have walnut oil handy, you can substitute olive oil.
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