Salted Caramel Meets Passover

| March 20, 2013

The combination of sweet caramel and salt has become a culinary obsession in the American food industry. Whether it is an ice cream, a frozen yogurt flavor, or a Starbucks hot chocolate, salted caramel is all the "foodie" rage. So we think it is perfect timing for a salted caramel Passover treat. Our signature Salted Caramel Chocolate Matzos are so addictive you will definitely want to make a double batch.  Enjoy!

 

Salted Caramel Chocolate Matzosalted caramel matzo


Makes about 3 dozen pieces of candy

Ingredients:

  • 5 squares of matzo with salt
  • 1 cup brown sugar, firmly packed
  • 1 cup (2 sticks ) salted butter
  • 1 cup chopped dark chocolate, or semi-sweet chocolate chips
  • Salted nuts of choice

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Place the matzo in a single layer on the baking sheet.

Melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, lower the heat to medium and continue to cook for an additional few minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and spread an even layer over the matzo with a silicone spatula or wooden spoon.

Put the pan in the oven, then immediately reduce the heat down to 350 degrees. Bake for 10 minutes, watching to make sure it doesn't burn. Remove from oven.  Sprinkle nuts and return to oven for an additional 5 minutes checking regularly. If it starts to burn, turn heat down to 325. Remove from oven.

Allow to cool to room temperature and break into serving size pieces.  Hide it, or freeze it until Passover, or it will certainly be eaten and you will have to make another batch.  This is also a great way to use the left over Passover matzo since it is an addictive treat all year long.

COOKS NOTE! If you prefer your caramel sweet, use unsalted matzo and butter.

Charlotte "Tish" Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 

Photo by Rebecca Siegel

 

 

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