Saturday, April 28, 2012

caramel chocolate almond matzo croccante

today is going to be a wonderful day!

1. it's sunny! hallelujah!
2. i'm wearing pastel.
3. i get to go on a roadtrip
4. i get to celebrate my little sister's 22nd bday!
5. we're hosting a bridal shower for my future sister in law
6. i have family in town! yay!
7. i have cutely wrapped presents, and
8. vanilla cupcakes with party pinwheels, AND
9. a chocolate mess cake.
10. it's the weekend! :)

have a wonderful saturday, ya'll! :)

nonstick vegetable oil spray
5 sheets matzo
1 3/4 cups sugar
3/4 cup margarine
1/4 cup honey
1/3 cup sliced almonds, lightly toasted
5 oz semisweet or bittersweet chocolate (do not exceed 72% cacao), melted
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse sea salt

recipe via bon appetit


1. line a rimmed baking sheet with parchment paper.
place matzo on sheet in a single layer,
breaking as needed and overlapping slightly, leaving no gaps.

2. stir sugar, margarine, honey, and 1/4 cup water
in a heavy saucepan over low heat until sugar dissolves.
increase heat to medium-high and boil without stirring,
occasionally swirling pan and brushing down sides,
until caramel is a deep amber color, 13–15 minutes.
pour caramel evenly over matzo.

***i found that i could cut this caramel recipe in about half
and it was the perfect amount for all the matzo.

(watch this closely....  mine only took about 8 minutes to brown)

(it should NOT look like this....)
(long story, but 3 weeks ago during the first time i tried to make this
i might have set my fire alarm off by over cooking burning the caramel. oopsies)

3. immediately sprinkle almonds over. let cool.
(do this quickly, so they harden with the carmel)

4. drizzle melted chocolate over caramel.
sprinkle cayenne and salt over.

two things...
1. i was generous with the sea salt (because i love it)
2. i only did cayenne on half of my crackers,
because i wasn't sure i was going to like it.
just an idea for those of you who are slightly less adventurous :)

5. let stand until chocolate sets, about 30 minutes. break into pieces.

i wasn't sure what these would turn out like...
but let me tell you, i LOVED them.

kind of like peanut brittle, but lighter, with a chocolate and sea salt twist.

would definitely make these again! :)

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