April 4, 2015
This recipe is a staple for many seder nights thanks to Marcy Goldman. My entire family dreams of eating these treats all year round. With a few alterations and additions, this is sure to be a hit at the seder table. Happy Passover!
Chocolate Caramel Nut Matzoh Crunch
2015-04-04 11:07:50
Serves 4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 3-4 sheets of Matzoh
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup semi-sweet chocolate chips
For the toppings
- 1/2 cup ground walnuts
- 1/2 cup chopped pecans, toasted
- 1/2 cup slivered almonds, toasted
Instructions
- In a sheet pan, covered with foil or parchment paper, lay out the matzoh to fit the pan.
- Combine the sugar and butter in a medium saucepan with a pinch of salt over medium high heat. Stir until the sugar dissolves. Bring to a boil and boil until a candy thermometer reaches the temperature known as the hard crack stage, or 298 degrees F. Immediately remove from heat and pour over the matzoh. Using a spatula, quickly smooth it to cover the matzoh. It will begin to harden immediately. Set aside.
- Sprinkle the chocolate chips over the caramel top and let sit for 2-3 minutes. Chips will melt quickly and you can smooth the chocolate over the caramel. Sprinkle with desired nuts and let cool for a couple hours.
Notes
- It is important to have a candy thermometer inserted into the mix to make sure it is the correct temperature to achieve the trademark snap of a brittle.
Adapted from Matzoh Caramel Buttercrunch by Marcy Goldman
Adapted from Matzoh Caramel Buttercrunch by Marcy Goldman
The Garlic Pad http://www.thegarlicpad.com/
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