Dry Mix

• 1 cup raw pumpkin seeds
• 4 cups whole rolled oats
• 1 cup raw sunflower seeds
• ½ cup wheat germ
• ¼ cup flaxseeds
• 2 tablespoons brown sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon poppy seeds
• ½ teaspoon cayenne powder

Syrup

• ½ cup honey
• ½ cup dark brown sugar
• 3 ounces (¾ stick) unsalted butter
• 1 teaspoon kosher salt

1. Preheat the oven to 325°F. Spread the pumpkin seeds onto a baking sheet and bake until toasty and light golden-brown, about 18 minutes. (Remember that they will toast more in the oven when the granola bakes.) Butter two baking sheets or a large roasting pan.
2. Measure the dry ingredients, including the toasted pumpkin seeds, into a large bowl. Toss them all together with your hands.
3. To make the syrup, measure the honey, brown sugar, butter, and salt into a small heavy-bottomed saucepot. Place it over a medium flame, stir once, and cook until the syrup comes to an even boil, about 6 minutes. (This means that even the center of the syrup needs to be bubbling.) Resist the temptation to pull it off early—boiling the syrup gives the granola its crunchy, glazed crust.
4. As soon as the syrup has boiled, immediately pour it over the oat mixture, using a spatula to scrape every last bit out. Use the spatula to coat every flake with syrup. This means going over and over, tossing and scraping the oats together. Scrape the granola evenly over the prepared baking sheets or roasting pan, spreading it in a single, clumpy layer on each surface.
5. Bake for 10 minutes. Remove the sheets from the oven, close the oven door to retain the heat, and scrape the outer edges of the granola towards the center and the center out to the edges. Put the top sheet on the bottom rack and the bottom sheet on the top rack to ensure even baking, and repeat the baking and scraping a second and third time, for a total of 30 minutes. I prefer my granola on the darker end of the spectrum; if you don’t, you might want to take the granola out after 5 to 6 minutes of the last bake.
6. Remove the sheets from the oven and allow the granola to cool thoroughly on the pans; this will allow small clumps to form. It will keep, stored in an airtight container, for at least 1 week.