Brown Butter Pecan Granola

What every other granola wishes it could be - toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

½ cup (1 stick) unsalted butter
¼ cup dark brown sugar, packed
¼ cup pure honey
2 tsp. pure vanilla extract
½ cup pecans
2 cups old-fashioned oats
½ cup raw pumpkin seeds (pepitas)
½ cup unsweetened coconut flakes
1 tsp. orange zest, finely grated
½ tsp. ground cinnamon
½ tsp. kosher salt
½ cup sweetened dried cranberries

Preheat oven to 275°F (140°C/120°C fan, Gas Mark 1).

Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.

Pulse pecans in a food processor until almost a powder (you should have only a few larger pieces remaining). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in reserved butter mixture and toss to combine.

Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, 40-50 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries.

Make-Ahead: Granola can be made 1 week ahead. Store airtight at room temperature.

Makes about 5 cups.