Ingredients
1/2 cup Golden Blossom® Kosher for Passover honey
1/2 cup unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
2 matzos, coarsely crumbled (about 1 cup crumbled)
1/3 cup sliced almonds, lightly toasted
1 cup chocolate chips
large flake sea salt (such as Maldon), for sprinkling
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Line an 8-by-8-inch baking pan with parchment paper or aluminum foil. If using foil, generously butter the foil (parchment paper is naturally nonstick). Set aside.
Combine honey and butter in a 2 or 3 quart heavy-bottomed saucepan. Stir over medium heat until butter is melted and mixture begins to boil. Insert a candy thermometer into the bubbling mixture and continue to cook, swirling the pan occasionally to prevent scorching, until it is deep amber in color and measures 275-285ºF, about 8 minutes.
Remove from heat and add vanilla extract (be careful as it will spatter). Stir in crumbled matzo pieces and slivered almonds until evenly coated. Pour into prepared baking pan and spread into an even layer.
Sprinkle chocolate chips evenly over top of hot candy. Let sit for 5 minutes, then spread into an even layer using an offset spatula. Sprinkle with sea salt. Let cool for 1 to 2 hours or until set, then cut or break into bite size pieces to serve. Store in an airtight container.
Yield: one 8×8 pan (about 16 pieces)
Active Time: 20 minutes
Total Time: 2 hours
Combine honey and butter in a 2 or 3 quart heavy-bottomed saucepan. Stir over medium heat until butter is melted and mixture begins to boil. Insert a candy thermometer into the bubbling mixture and continue to cook, swirling the pan occasionally to prevent scorching, until it is deep amber in color and measures 275-285ºF, about 8 minutes.
Remove from heat and add vanilla extract (be careful as it will spatter). Stir in crumbled matzo pieces and slivered almonds until evenly coated. Pour into prepared baking pan and spread into an even layer.
Sprinkle chocolate chips evenly over top of hot candy. Let sit for 5 minutes, then spread into an even layer using an offset spatula. Sprinkle with sea salt. Let cool for 1 to 2 hours or until set, then cut or break into bite size pieces to serve. Store in an airtight container.
Yield: one 8×8 pan (about 16 pieces)
Active Time: 20 minutes
Total Time: 2 hours
