Coconut Matzo Granola

Ingredients

• 5 sheets unsalted whole wheat matzo
• 1 cup shredded sweetened coconut
• 1 cup coarsely chopped pistachios
• 1 cup coarsely chopped almonds
• 6 tablespoons canola oil
• 1/3 cup packed dark brown sugar
• 1/4 cup honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon

Directions

1. Move an oven rack to the middle position, then heat the oven to 325 degrees. Set parchment on a baking sheet.
2. Hold the matzo over a large bowl and break it into bite-size pieces. Tip in the coconut, pistachios, and almonds, then leave that bowl nearby.
3. Warm the oil, sugar, honey, salt, and cinnamon in a small saucepan set over medium heat, stirring the whole time, until the sugar starts to melt into the mixture, about 3 minutes. Don't worry if it doesn't look perfectly smooth.
4. Scrape the warm oil mixture onto the matzo mixture, then fold and stir until everything is thoroughly mixed and the matzo pieces are coated all over. Turn it out onto the lined baking sheet and nudge it into an even layer. Bake for about 20 minutes, mixing it every 5 minutes, until the nuts and matzo look toasted and a shade deeper.
5. Let the granola cool all the way on the baking sheet. Break it into pieces, then transfer it to an airtight container and keep it for up to 1 week.