Matzo Granola with Nuts and Dried Fruit
 
 
Makes about 5 cups
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup honey
  • 2 tablespoons maple syrup
  • 2¼ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon sea salt
  • 4½ sheets matzo, broken into small pieces (see notes)
  • ½ cup sliced almonds
  • ¼ cup pecans, roughly chopped
  • ¼ cup dried cranberries
  • ¼ cup golden raisins
  • 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium sauce pan, combine the butter, honey, maple syrup, cinnamon, ginger and salt. Cook over medium heat, stirring occasionally, until the butter melts.
  3. Remove from heat and add matzo. Stir with a silicone spatula until the matzo is coated evenly. Spread matzo in a single layer on the baking sheet.
  4. Bake the matzo for 5 minutes, remove from the oven and stir gently. Bake for another 5 minutes.
  5. Remove the baking sheet from the oven and sprinkle almonds and pecans over matzo and stir gently. Bake for 5 minutes, remove from the oven and stir gently. Bake for another 5 minutes.
  6. Remove the baking sheet from the oven and sprinkle dried cranberries, raisins and sesame seeds over matzo. Stir gently and then let the matzo granola cool completely. It will harden as it cools.
  7. Store matzo granola in an airtight container at room temperature for up to a week, if it lasts that long.
Notes
I used 100% whole wheat matzo, but any kind will do.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/matzo-granola/