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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!

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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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