In a large stainless steel skillet, melt the butter over medium heat.
Cook until butter begins to brown and bubble, and immediately add the sugar and oats.
Stir and cook for 4-5 minutes until oats have absorbed the butter and are thoroughly coated.
Turn the heat to low and add the extracts, almonds, and a pinch of coarse salt.
Stir and cook for another minute, turn off heat, and immediately transfer granola to a heatproof container to cool.
Store in an airtight container.
Notes
Storing leftovers: Stored in an airtight container, the granola should keep for a week or more.Variations: You can use any type of nut you’d like, add dried fruit or try different extracts or spices. Cinnamon would work nicely here.Pairs well with:Chocolate Chai Cold Brew, Earl Grey Lavender Latte