Matzo Granola with Apricots and Pistachios Recipe

• 4 tablespoons unsalted butter (1/2 stick), melted
• 1/3 cup honey
• 3 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
• 1 cup shelled, raw pistachios, coarsely chopped
• 1/3 cup small-dice dried apricots
• 1/3 cup golden raisins, also known as sultanas

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth.
3. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
4. Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer.
5. Bake for 10 minutes, stirring halfway through the baking time.
6. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
7. Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine.
8. Let cool completely.
9. (The granola will crisp up as it cools.)
10. Store in an airtight container for up to 1 week.

unsalted butter, honey, maple syrup, ground cinnamon, ground ginger, kosher salt, unsalted matzo, pistachios, apricots, golden raisins

Taken from www.chowhound.com/recipes/matzo-granola-with-apricots-and-pistachios-30309 (may not work)