Matzo Toffee (99/366)

(99/366)

I love lazy Sundays. Lately, they are few and far between, but I love the promise the day brings when nothing is planned.

On days like that, I usually come up with a dozen things I could do. But I also realize sometimes it’s good to just sit. To not worry about actually getting anything done, except a little rest and relaxation. Because before we know it, life will be back at full force, so might as well savor the downtime while we can.

However, sometimes I do actually accomplish something on a lazy Sunday. (Sometimes changing out of my pajamas is that accomplishment.) But today, today I made toffee!

On Passover I have this fear that we are not going to have enough to eat. And since we can’t eat anything with corn syrup, I’m always afraid we’re not going to have enough sweets. Which naturally means I need to make more. Nevermind the fact that we have meringues, two types of macaroons, jelly fruit slices, chocolate mints, caramel turtles, and three pints of strawberries sitting around. No, I MUST make more.

This toffee has a matzo base, because…I dunno why. Probably because I have 5 lbs of matzo and it’s certainly not going to eat itself. You could definitely use regular crackers if that’s more up your alley. The toffee is brown sugar and butter, melted and boiled until it’s beautifully brown. Spread that stuff over the matzo and bake in the oven for a little while.

A little melted chocolate, plus your choice of nuts tops off this stuff. I tossed on some toasted almonds, some toasted pecans, and left a few with just a sprinkle of black sea salt. All are scrumptious and addictive.

Matzo Toffee

adapted from David Lebovitz

• 4-6 pieces of matzo
• 1 cup unsalted butter, cut into chunks
• 1 cup tightly packed light brown sugar
• sea salt
• 1/2 tsp vanilla extract
• 1 cup chocolate chips
• 1 cup toasted almonds, pecans, candied ginger, other enjoyable toppings

Preheat the oven to 350°.

Line a large rimmed baking sheet with a layer of foil and then a layer of parchment paper.

Line the bottom of the sheet with the pieces of matzo, breaking any to make it all fit.

In a medium sauce pan, melt the butter and brown sugar over medium heat, stirring until it begins to boil. Boil the mixture for 3 minutes, stirring continuously. The toffee will start to thicken pretty quickly.

After 3 minutes, take off of the heat and stir in the vanilla and a generous pinch of sea salt.

Quickly pour the boiling toffee over the sheets of matzo and spread it evenly. Put it into the oven for 15 minutes. The toffee will bubble a bunch, but take care to make sure it does not burn. If it starts to, take it out of the oven and lower the temperature. This was not at all a problem for me.

While the toffee is in the oven, toast up some pecans or almonds if you feel like it.

Once the toffee comes out of the oven, sprinkle with the chocolate chips. Wait about 5 minutes until the chocolate chips have a chance to soften and spread with an offset spatula (or knife, or spoon, or whatever spreading device you have handy). Immediately sprinkle with the toasted nuts or salt.

Let cool completely. I stuck mine in the freezer for about an hour. Break into pieces and store in an air-tight container.