- Nonstick cooking spray
- 3 Cups whole wheat matzo, crumbled
- 1 1/2 Cup sliced almonds
- 1 1/2 Cup pecans, roughly chopped
- 6 Tablespoons margarine
- 1/2 Cup dark brown sugar
- 1/2 Cup honey
- 1 Teaspoon coarse sea salt
- 4 Teaspoons ground cinnamon
- 1/2 Cup raisins
- 1/2 Cup golden raisins
Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with cooking spray.
In a large bowl, mix together the matzo, almonds, and pecans. Spread the mixture in an even layer on the baking sheet. Transfer to the oven and bake for 15 minutes, until toasted, stirring every 5 minutes.
Place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place the pan over a medium-low heat, and cook until the margarine has melted, and the ingredients are well combined.
Transfer the toasted matzo mixture back to the large bowl, and pour the margarine mixture over the top. Toss to combine. Return the mixture to the baking sheet, and bake, stirring frequently, for 10-15 minutes. Remove from the oven and set aside to cool.
Stir the granola, break up any large pieces, and fold in the raisins. Store in an airtight container for up to 2 weeks.