In the February issue of Every Day with Rachael Ray, you can find new ways to use granola, including using crushed granola to coat the bread for French Toast, and this yummy sounding twist on Peanut Brittle:

Honey Granola Brittle

Makes 24 Candies

Prep Time: 25 minutes (plus cooling)

Cook Time: 10 minutes

Ingredients:

1 cup sugar

1/3 cup honey

1 tablespoon butter

2 cups granola

Directions

1. Line a large baking sheet with parchment paper and grease the paper. In a small, heavy saucepan, combine the sugar and honey over medium-high heat. Stir the mixture until just melted; bring to a boil. Insert a candy thermometer and cook until the mixture is caramel colored and the temperature registers 300oF.
2. Remove the saucepan from the heat and stir in the butter until melted. Stir in the granola and pour the mixture on the prepared baking sheet, spreading into a ¼-inch-thick rectangle. Let cool for 20 minutes.
3. Cut the brittle into ½-by2-inch pieces. Let cool completely. Wrap each piece in a 3-by-4-inch piece on cellophane.

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