It’s Matzoh Madness in my kitchen, but probably not in the typical way. It’s becoming apparent to me that I may have bit off more than I could chew in terms of my ability to make good use of my recent purchase of a five pound superpack of matzoh. After making my first two batches of matzoh-inspired treats (Chocolate-Covered Caramelized Matzoh Crunch) and realizing that I had only used up half of one package of matzoh, I decided to try another variation of matzoh candy. These Matzo-Almond Croccante are more toffee/brittle like than the Chocolate-Covered Caramelized Matzoh Crunch, and everything is heated over the stovetop. The caramel is very firm (like a brittle) and extra sweet as it’s made from white sugar and honey, and the matzoh isn’t baked, so you get a greater contrast of textures and flavors. You may be tempted to leave out the sprinkle of sea salt and cayenne pepper on top of everything, but the heat from the cayenne provides an unexpected twist to the sweetness. You can also customize your toppings. My second batch was made with chopped pecans.
Mazoh is slathered with a toffee caramel (made from white sugar and honey), sprinkled with toasted sliced almonds, drizzled with dark chocolate, and dusted with Maldon sea salt flakes and cayenne pepper to create a sweet, salty, nutty, rich, and spicy package.
Even after making my first batch, I still had a few sheets of matzoh left in my first 1-pound box, so I made a second batch with chopped pecans.
(From Bon Appetit)
Makes enough to fill an 18×13″ half sheet pan
Nonstick vegetable oil spray
5 sheets matzoh (or enough to fit a pan without overlapping or leaving gaps)
1 3/4 cups sugar
3/4 cup butter
1/4 cup honey
1/4 cup water
1/3 cup sliced almonds, lightly toasted
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), melted
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse sea salt (such as Maldon)
- Line a rimmed baking sheet with parchment paper.
- Place matzoh on sheet in a single layer, breaking as needed. Don’t overlap matzoh too much but don’t leave any gaps.
- Stir sugar, butter, honey, and 1/4 cup water in a heavy saucepan over low heat until sugar dissolves.
- Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is a deep amber color, 13–15 minutes.
- Pour caramel evenly over matzoh.
- Immediately sprinkle almonds over. Let cool.
- Drizzle melted chocolate over caramel.
- Sprinkle cayenne and salt over. Let stand until chocolate sets, about 30 minutes. Break into pieces.