Matzo, Matzo, Matzo: A Passover Tradition

[Draggingtree]

March 25, 2013

Matzo, Matzo, Matzo: A Passover Tradition By Stephanie Butler

The Jewish calendar is full of holidays with rich food histories. Whether it’s latkes and sufganiyot for Hanukkah or the decadent fast breaking of Yom Kippur, food is inextricably linked to celebrating for the Jewish people. One of the religion’s most iconic holiday foods is eaten during the weeklong spring festival known as Passover, which commemorates the Israelites’ departure from ancient Egypt. Available in sheet or meal form, matzo becomes ubiquitous around the holiday, making appearances in appetizers, main courses and even desserts. Love it or loath it, this little cracker has a big history. .

 

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.

http://www.history.com/news/hungry-history/matzo-matzo-matzo-a-passover-tradition