Serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. The recipe comes from Erica King, mother of a company employee and founder of Erica's Sweets.
- Yield: Makes 8 to 9 cups
Source: The Martha Stewart Show, March 2010
- Nonstick cooking spray
- 3 cups crumbled whole wheat matzo or matzo farfel
- 1 1/2 cups sliced almonds
- 1 1/2 cups roughly chopped pecans
- 6 tablespoons margarine
- 1/2 cup dark-brown sugar
- 1/2 cup honey
- 1 teaspoon coarse salt
- 4 teaspoons ground cinnamon
- 1/2 cup raisins
- 1/2 cup golden raisins
Preheat oven to 325 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
In a large bowl, mix together matzo, almonds, and pecans. Spread matzo mixture in an even layer on prepared baking sheet. Transfer to oven and bake until toasted, about 15 minutes, stirring every 5 minutes.
Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place over medium-low heat and cook until margarine is melted and mixture is well combined.
Transfer toasted matzo mixture to a large bowl and add margarine mixture; toss to coat. Return mixture to rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Add raisins, cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.