This granola has saved my mother for years. Right after the Sedarim she makes four batches and stores them in a huge plastic container. Two days later, she makes four more! We use it to top sweet potato casserole and to add a little crunch to baked apples. We eat it for breakfast, dinner, and dessert. It’s also perfect for grab-and-go munching when you’re in the mood for a snack.

 

 

 

TOOLS- jelly roll pan (same thing as a cookie sheet with four sides), 2 quart sauce pan, spatula, airtight container

INGREDIENTS-

2 1/2 cups matzah farfel
1 cup shredded coconut 
3/4 cup chopped nuts (I like walnuts and a few slivered almonds)
1/4 cup honey
1/4 cup margarine
1/4 cup brown sugar
Optional Add-Ins: dried apricots (chopped), dried cherries, dried cranberries, prunes or raisins

DIRECTIONS-

1. Preheat oven to 325 degrees.
2. On a jelly roll pan, toss together the matzah farfel, coconuts, and nuts. Bake for 15 minutes, tossing 2 times. Keep an eye on it to make sure the coconut doesn’t burn.
3. In a sauce pan, mix together the honey, margarine, and brown sugar. Simmer this syrup over a low flame for 5 minutes. Stir it continuously so it doesn’t burn.
4. Remove the farfel from the oven and pour the syrup mixture over the top of the farfel mixture. Toss it together with a spatula. This mixture is very sticky, so have patience and be prepared to get your fingers a little messy. Make sure to coat all of the farfel with the syrup.
5. Bake for 20 minutes more, tossing once. Watch the granola to make sure it doesn’t burn. When you remove the granola from the oven it will still be sticky. Allow the granola to dry for a few minutes in the pan and then transfer it to an airtight container to finish drying. The granola will stick together; break it into smaller pieces with your fingers.
6. Add in your favorite dried fruit, if desired.