Author Notes: Granola goes savory thanks to shichimi togarashi, a punchy Japanese
spice blend. Shout-out to Heidi Swanson who inspired this unexpected combo with the Nori Granola in her book Near and Far. Sprinkle this over salads or soy-saucy rice or just eat straight as a snack. 

Shichimi Togarashi Granola

Makes: about 10 cups

• 1/2cup canola oil, plus more for greasing
• 4cups oats
• 2cups barely chopped raw cashews
• 1/2cup sesame seeds
• 1/2cup poppy seeds
• 58- by 7-inch nori squares, chopped (scissors work best)
• 1tablespoon orange peel granules
• 2teaspoons crushed fennel seeds
• 2teaspoons crushed red pepper flakes
• 1 1/2teaspoons kosher salt
• 1/2teaspoon freshly ground black pepper
• 1/2cup brown rice syrup
• 1large egg white, whisked with a fork until frothy

1. Preheat the oven to 300° F. Rub two rimmed sheet pans with a bit of oil (not the 1/2 cup, that will come later). You could also use silicone baking mats instead.
2. Combine the oats, cashews, seeds, nori pieces, and all the spices in a big bowl. Toss with your hands until well combined. Add the oil, syrup, and egg whites and toss again (you might want to use a spoon here, or not). Divide between the prepared sheet pans and spread to evenly distribute.
3. Bake for about 60 minutes, until totally dry to the touch and deeply browned. Let cool completely on the sheet pans before breaking into clusters.

https://food52.com/recipes/76981-shichimi-togarashi-granola