The recipe I followed can be found here.
I omitted the raisins in my version but it still made enough to fill a 2.3-quart container (or 2 lb. worth of granola).
Try it! It’s super yummy! Just make sure to let it fully cool before you break it into bite-size pieces. The sticky, wet honey-sugar syrup that’s poured over the nut-matzo mix hardens/crisps as it cools to an almost peanut brittle consistency.
I stocked up when the supermarket was running their Passover sales so I’m set with matzo for awhile. I’m planning on matzo lasagna and thinking about making Chex Mix with matzo as a substitute next. Matzo fest!