Apple Cinnamon Matzo Brei

• 14 cup whole pecans, broken into 1/2-inch pieces
• 5 tablespoons unsalted butter
• 2 Granny Smith apples, peeled and cut into 1/2-inch dice
• 5 tablespoons sugar
• 12 lemon, juice of
• 12 teaspoon ground cinnamon
• 12 cup golden raisins or 12 cup dark raisin
• 8 sheets matzos
• 3 cups boiling water
• 4 large eggs
• 1 pinch coarse salt

1. Preheat the oven to 350 degrees.
2. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes.
3. Shake pan halfway through baking to make sure the nuts toast evenly.
4. Set aside to cool.
5. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter.
6. Add apples; cook until lightly browned, about 5 minutes.
7. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes.
8. Stir in lemon juice, cinnamon, and raisins.
9. Remove pan from heat; set aside.
10. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink.
11. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
12. In a medium bowl, whisk eggs.
13. Add salt and remaining 2 tablespoons sugar.
14. Stir in the soaked matzo; mix until well coated.

pecans, unsalted butter, apples, sugar, lemon, ground cinnamon, golden raisins, matzos, boiling water, eggs, coarse salt

Taken from www.food.com/recipe/apple-cinnamon-matzo-brei-512821 (may not work)