Surprisingly, it took me over 20 years of living in New York to finally buy a box of matzo. This recipe is honestly the best reason I finally did! If you’ve ever made the old-fashioned Saltine cracker toffee, this is basically the same thing, but Passover-friendly. Some recipes call for semisweet chocolate, but I think the bittersweet helps offset the sweetness, as does the sea salt. Though I chose pecans, this would be great with any type of nut, salted or unsalted, like almonds, walnuts or pistachios. It’s highly addictive, regardless of any holy celebration!
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Makes 12 to 15 servings
Ingredients
- 4 sheets unsalted or lightly salted matzo
- 16 tablespoons (226 grams) unsalted butter
- 1 cup (216 grams) brown sugar
- 9 ounces (255 grams) bittersweet chocolate, chips or coarsely chopped
- ½ teaspoon flaky sea salt
- 1 cup (100 grams) toasted pecans, coarsely chopped
Instructions
Make the Matzo Toffee
- Preheat the oven to 350˚F. Line a half sheet pan with aluminum foil, covering the sides as well and then line with parchment paper. Lay a single layer of matzo to cover the parchment, cutting the pieces to fit where necessary. Set aside.
- In a small sauce pan over medium heat, melt the butter and brown sugar and bring to a boil. Boil for 3 minutes, stirring continuously.
- Pour the caramel over the matzo and spread evenly with an offset spatula. Place in the oven and bake for 15 minutes or until dark golden brown.
- Remove from the oven and immediately sprinkle the chocolate over the matzo. Let it sit for 5 minutes until melted and then spread with an offset spatula to evenly coat. Sprinkle with salt and pecans and let the mixture set.
- Once set, cut or break into pieces. Serve immediately or refrigerate in an airtight container until ready to serve. It will keep for up to a week.
