Matzo Crack
Adapted from Marcy Goldman and David Lebovitz by Blue Heron
Kitchen
If
there’s one confection you add to this year’s seder table, make it this one, Crack. You
can prepare it now and keep it in the fridge or freezer (but you may finish it
before your seder).
It’s simple to prepare and lifts matzo out of the dessert
onto the dance floor. Crack is why you should get the 5 lb. (Israeli)
for free or $2.99 (Streits or Manischewitz) with the coupon at Stop and Shop, (even if you live
alone or you're Catholic or Hindu or Muslim or Christian or Jain or Gujarati or a devout Atheist). Passover is a culinarily peculiar holiday, when practicing Jews cease
eating anything that’s leavened for an entire week. It's all about matzo and potatoes.
This
confection is addictive. If you don’t like matzo, you’ll like it now.
If
vanilla extract isn’t in your Passover kitchen, don’t worry – omit it.
Play
around with semi-sweet or dark chocolate. Omit the chocolate and make Caramel Crack (try light brown sugar and don’t forget the
vanilla extract – or scrape ½ a vanilla bean into the caramel before pouring it
over the matzo).
I’m
going to make another batch later with dark chocolate and I'll sprinkle crispy bacon chopped candied
ginger on top!
The
story of Passover is all about the Jews being enslaved and then not. Israel needs to sing “Let My People Go” and replace “My” with “Their” .. It's time to let the Palestinians that are grossly encamped "Go". What a perfect Passover is would be - no more hypocrisy!
To
those who celebrate, Happy Passover! If not, grab a box of matzo and make this - a couple of times. Got matzo? .. make Crack .. or matzo brei.
peace
and love,
jane
Ingredients:
4 (6-1/2-by-6-inch)
sheets unsalted matzo
2
sticks (8 ounces) unsalted butter, cut into large pieces
1
cup packed dark brown sugar
¾
tsp. kosher salt
¾ tsp. fleur de sel* (see below)
1/2
teaspoon vanilla extract
1
½ cups excellent quality semi or dark chocolate chips
1
cup toasted sliced almonds or other toasted coarsely chopped
nuts
*
Don’t waste your precious fleur de sel in
the caramel – use kosher salt. But do
sprinkle fleur de sel on top for a perfect sweet and salty finish.
Procedure:
Heat
the oven to 350°F and arrange a rack in the middle.
Line
a rimmed baking sheet with 2 overlapping pieces of aluminum foil that wrap over
the edges of the baking sheet or parchment that extends over each side of the
baking sheet.
Arrange
the matzo in a single layer on the baking sheet, breaking pieces as needed to fill
any empty spaces.
Place
the butter, brown sugar, and 3/4 teaspoon of kosher salt in a small saucepan
over medium heat and stir with a rubber spatula until the mixture comes to a
boil, about 5 minutes. Continue to boil, stirring occasionally, for 3 minutes
more.
Remove
from the heat, add the vanilla (or not)
- add it slowly, because the caramel may bubble up and seize. (That’s
okay.)
Pour
the caramel over the matzo and spread it evenly using an offset or silicone
spatula.
Place
the (careful, it’s hot!) baking sheet in the oven and bake until small bubbles
cover the surface and the caramel is fragrant (do not let the caramel burn),
about 10 minutes.
Remove
from the oven, sprinkle with the chocolate chips. In about a minute or two, the
chips will have softened.
Using
an offset spatula, spread the chocolate evenly over the caramel. Immediately, sprinkle
with the toasted nuts and remaining 3/4 teaspoon fleur de sel.
Refrigerate
the brittle until cool, about 15 minutes.
Break into pieces and serve.
The
matzo crack can be stored in an airtight container at room temperature or
refrigerated for up to 1 week. This freezes well (and like Mallomars or Thin Mints ... you know where I'm going.)
