Ingredients
8 SERVINGS
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
ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), melted
1/4
teaspoon cayenne pepper
1
1/2 teaspoons coarse sea salt
Preparation
Step 1
Line a rimmed baking sheet with parchment paper; coat with nonstick spray. Place matzo on sheet in a single layer, breaking as needed and overlapping slightly, leaving no gaps.
Step 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 with a wet pastry brush, until caramel is a deep amber color, 13–15 minutes. Pour caramel evenly over matzo. Immediately sprinkle almonds over. Let cool.
Step 3
Drizzle melted chocolate over caramel. Sprinkle cayenne and salt over. Let stand until chocolate sets, about 30 minutes. Break into pieces.
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