Get Ready: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper – this helps prevent sticking and makes cleanup a breeze!
Chop & Mix: In a food processor, combine the pecan halves, flaked coconut, almonds, pumpkin seeds, and salt. Pulse until the mixture resembles coarse crumbs, leaving a few larger pieces for a great texture.
Sweet Melt: Gently melt the butter and your chosen erythritol-based sweeteners in a large saucepan over low heat. Whisk continuously until the butter is melted and the sweeteners are mostly dissolved. Remove from the heat and stir in your vanilla or maple extract.
Combine & Press: Add the crumbly nut mixture to the warm butter mixture and stir well until everything is evenly coated. Transfer this delicious mix onto your prepared baking sheet. Top with another piece of parchment or waxed paper and press down very firmly and evenly across the entire surface to create a uniform layer – this is the secret to those amazing clusters!
Bake & Crunch: Bake for 20 to 30 minutes, or until the granola turns a beautiful golden brown. Once out of the oven, it’s crucial to let it cool completely on the baking sheet. This allows it to firm up and become perfectly crunchy!
Break & Store: Once fully cooled, simply break the large slab into satisfying chunks and clusters with your hands.