Passover begins Monday, so in preparation I’m making my traditional matzo toffee crunch. I’ve been making this for years and despite that I usually have issues with the stickiness of the toffee. I’ve tried a number of different materials–wax paper, foil, parchment paper, etc.–and no matter what the toffee always sticks. I’m definitely open to suggestions. I don’t recall the origins of this recipe, maybe an old FOODday article about passover inspired this recipe, so I’ll just share it here.
Matzo Toffee Crunch
- 4-6 unsalted matzos
- 1 cup unsalted butter (or margarine)
- 1 cup firmly packed brown sugar
- 20 ounces coarsely chopped semi-sweet chocolate
- Almond slivers (optional)
- Preheat oven to 350°F. Line a large cookie sheet completely with foil and cover foil with parchment paper. Line cookie sheet evenly with matzo, cutting extra pieces to fill any spaces.
- In a 3 quart heavy-bottomed sauce pan combine butter and brown sugar. Cook over medium head, stirring constantly until the mixture come to a boil–2 to 4 minutes. Boil for 3 minutes, stirring constantly. Take off heat and pour over the matzos, completely covering them.
- Place cookie sheet in oven immediately and bake for 10 minutes; check every few minutes to make sure the mixture isn’t burning.
- Remove pan from the oven and sprinkle chocolate on the matzos–you can place back in the oven for a moment to make sure the chocolate melts completely. I usually spread out the chocolate better with a butter knife after its melted to evenly coat all of the matzos. If adding nuts sprinkle on at this point.
- Chill the matzos while still in the pan, in the freezer, until chocolate is set. (Don’t let it sit in the freezer for too much longer than necessary, separating the foil/parchment paper from the sticky toffee is no easy feat when frozen.)
Enjoy the splendor of Passover!