MATZO TOFFEE WITH WALNUTS

[Draggingtree]

MATZO TOFFEE WITH WALNUTS

Start to finish: 2 1/2 hours
Servings: 12-16 squares

5 sheets matzo
3/4 cup unsalted butter
1 cup packed dark brown sugar
2 cups dark chocolate chips
1/2 cup toasted, roughly chopped walnuts
1 teaspoon flakey sea salt

 

Preheat oven to 275 F. Grease a 13 x 17 baking sheet, and then line the greased pan with a sheet of parchment paper. Break the matzo sheets over the parchment, creating a single layer of matzo to mostly cover the pan.

Melt butter in a saucepan over medium heat. Add the brown sugar, reduce heat to low and stir until sugar is melted and mixture is bubbling, about 2 minutes. Drizzle hot syrup over the matzo and cover evenly using a spatula.

 

Transfer the matzo pan to the oven and bake until the toffee is shiny, about 15 minutes. Remove from oven and immediately scatter chocolate chips on top. Wait until chips melt, about 3 minutes, and spread melted chips over toffee to cover completely. Sprinkle with chopped nuts and sea salt.

 

Chill pan in refrigerator for at least 2 hours. When toffee has chilled and hardened, break into pieces. Finished toffee will keep at room temperature in an airtight container for up to 4 days, but will last longer if kept in the refrigerator.