photo by Food Network, read their great recipe here
You read that right, matzoh isn’t just for balls anymore. In fact according to this CBS New York segment, matzo can be used a myriad of different ways at this year’s Seder.
Not only can you turn matzo into balls for delicious soup they can also be blitzed into savoury crepes and served with lox and cream cheese, or crushed and used to replace Rice Krispies in the iconic marshmallowy squares, and they can even be used in place of oats in a matzo granola complete with pistachios, dried apricot and apples.
So many ways to use matzo, but my favourite has to be this recipe that I’ve customized from Martha Stewart featuring pecans, toffee and chocolate.
Chag kasher v’same’ach!
Matzo Pecan Toffee
Ingredients
2 cups crumbled matzo
1 1/2 cups chopped pecans
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
2 cups semisweet chocolate chips
Malden salt to finish, just a sprinkle
Steps
-
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
-
In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
-
Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove fromoven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.