Makes about 5 cups
Matzo, the flavor-lacking sheet cracker that serves as a substitute for leavened bread during Passover, is the surreptitious star of this recipe. It adds tremendous texture and takes on flavors well, allowing the cinnamon and maple to shine through. As with any granola recipe, here the nuts and dried fruits can be swapped out according to preference. This is a good snack to have on hand to get through those long breadless days, but you just might find yourself making it well beyond the end of the holiday.
| 2½ | cups matzo, broken into small pieces |
|---|---|
| 1 | cup slivered almonds |
| 1 | cup pecans, coarsely chopped |
| 4 | tablespoons unsalted butter |
| ⅓ | cup maple syrup |
| ¼ | cup brown sugar |
| ¼ | teaspoon cinnamon |
| ¼ | teaspoon sea salt |
| ¾ | cup dried cranberries |
1. Set oven at 300 degrees. Line a large baking sheet with parchment. On baking sheet, spread matzo, almonds, and pecans in one even layer. Bake for 8 minutes, stirring halfway through. Transfer to a large bowl and set aside.
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2. In a small saucepan over medium heat, heat the butter, maple syrup, brown sugar, cinnamon, and sea salt, stirring constantly, for 1-2 minutes or until sugar melts. Pour immediately over the matzo mixture and stir to combine.
3. Return mixture to parchment-lined baking sheet and bake for an additional 10 minutes. Remove and immediately mix in dried cranberries. Let cool and store in an airtight container.
Passover recipes:
• Passover recipe for Debbie Israel’s Winnipeg gefilte fish loaf
• Recipe for Passover matzo granola
• Recipe for Passover fried artichokes
• Recipe for Passover matzo ‘lasagna’ with mushrooms and feta
• Recipe for Passover flourless chocolate cake
Bethany Graber can be reached at bethany.graber@gmail.com.