Toffee Matzah Crunch with Carol
Learn to make a fun and tasty treat perfect for celebrating any holiday!
Tradition Kitchens had the pleasure of collaborating with The Breman Museum and Carol Nemo, a community activist, to bring you a delicious recipe for Toffee Matzah Crunch. This treat can be enjoyed at any time throughout the year, but is especially popular during the winter. Below are the recipe and instructions, and an instructional video by Carol herself.
Watch the recording of our class
Toffee Matzah Crunch Recipe
(makes 1 large sheet pan)
Ingredients:
5-6 matzos
2 sticks unsalted butter
1 cup firmly packed light or dark brown sugar
1 cup semi-sweet choc chips
½ cup white chocolate chips
1 cup slivered almonds, pecans or a combo, toasted
Directions:
Line a large baking pan with foil or parchment. Line pan evenly with matzos, breaking extra pieces to fill spaces.
Combine butter and brown sugar in 3 quart saucepan. Cook over medium heat, stirring constantly, until it comes to a boil.
Continue cooking 3 more minutes, stirring. Remove from heat, pour over matzos, spread evenly with spatula.
Place pan in oven, turn down to 350º, bake 15-20 minutes, watch closely to avoid burning. Turn down to 325º if necessary.
Remove from oven, immediately sprinkle chips on top, let stand a few minutes to soften, then spread with spatula.
Sprinkle with nuts, press gently into chocolate.
Cool slightly, cut or break into odd shapes. Chill in fridge until set, about 30-45 min.
Enjoy!