If you made the Matzo-Crusted Salmon I posted the other day, now you are faced with many sheets of leftover matzo and no plan.
Well here’s a recipe for Matzo Toffee. I love this stuff and look forward to it every year. It’s so easy to make.
However, watch out, it’s completely addicting.
For some reason I have this total urge to make this with rainbow sprinkles. Has anyone ever done that?
I think the kids would like that better than the nuts. Thank goodness I have more Matzo.
Let’s make these…
Here’s what you will need: Matzo sheets, brown sugar, butter, vanilla, good quality chocolate, walnuts and pistachios.
Completely line a baking sheet with aluminum foil and cover with parchment paper. Line the sheet with matzo, breaking extra pieces to fill in any spaces.
In a heavy saucepan, melt 1 cup butter and 1 cup brown sugar together over medium heat. Stir until the butter is completely melted and beginning to boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat and add 1/2 teaspoon vanilla.
Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula. Place the pan in a 350 degree oven and bake for 15 minutes. Make sure to keep an eye on it so it doesn’t burn.
Remove the pan from the oven and immediately cover the matzo with 12 ounces of good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao). Place back in the oven for 5 minutes or until the chocolate is melted. Remove from the oven and spread the chocolate evenly.
Sprinkle the chocolate immediately with walnuts and pistachios.
When the chocolate is completely dry, break into many fancy looking pieces and hide all of it for yourself. If you don’t, it will disappear.
It is so delicious with the layer of caramel and then chocolate, not to mention the crunch from the nuts. Yum.
Matzo Toffee
4-6 sheets of matzo
1 cup butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
12 ounces good quality chocolate or chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped pistachios
Completely line a baking sheet with aluminum foil and cover with parchment paper. Line the sheet with matzo, breaking extra pieces to fill in any spaces.
In a heavy saucepan, melt butter and brown sugar together over medium heat. Stir until the butter is completely melted and beginning to boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat and add vanilla.
Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula. Place the pan in a 350 degree oven and bake for 15 minutes. Make sure to keep an eye on it so it doesn’t burn.
Remove the pan from the oven and immediately cover the matzo with good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao). Place back in the oven for 5 minutes or until the chocolate is melted. Remove from the oven and spread the chocolate evenly.
Sprinkle the chocolate immediately with walnuts and pistachios.
When the chocolate is completely dry, break into many pieces. Keep in a tightly closed container for up to 5 days.
One Year Ago Today: Gettin’ Your Crout-On On
