Preheat the oven to 170oc/150oc fan and line a large baking sheet with baking parchment. Over a low heat, melt the butter in a frying pan and once crackling, add the chopped almonds, stirring to coat. Stir occasionally for around five minutes until the nuts are fragrant then turn the heat to low and stir in the sugar and honey. Stir to combine until the sugar dissolves then remove from the heat.
In a large bowl, combine the remaining ingredients and add the caramelised almonds, stirring to ensure the oats are all coated – you can do this by hand if the mix has cooled slightly. Tip onto the baking sheet and spread in one even layer. Bake in the oven for 15 minutes, removing to stir the granola then baking for a further ten minutes until golden. Remove from the oven and leave to cool in the tray then transfer to an airtight container. Serve with natural yoghurt.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/caramelised-almond-apricot-and-pistachio-granola/