Matzah Toffee with Cardamom Candied Pecans

Matzah toffee ingredients:
4 sheets of matzah
1 C Brown Sugar
1 C Butter
1 Bag (12 oz) Semi-Sweet Chocolate Chips

Cardamom Candied Pecans ingredients:
1 lb raw pecans
½ C granulated sugar
⅓ C light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
1 egg white
1 Tablespoon vanilla extract

  • Preheat oven to 250. Line a cookie sheet with foil (for easy cleanup) and then parchment paper.
  • In a medium bowl, combine all dry ingredients: pecans sugar, cinnamon, cardamom, and salt.
  • In another bowl, whisk egg whites until frothy.
  • Add in vanilla.
  • Pour egg mixture over pecans.
  • Mix everything together until everything is evenly covered.
  • Pour over cookie sheet until there is a single layer of pecans.
  • Bake for 1 hour.
  • Take out of oven and cool on cookie sheet.

Matzah Toffee Instructions:

  • Preheat oven to 350.
  • Cover Rimmed Cookie Sheet with Aluminum foil (for easy clean up), then place parchment paper on top.
  • Cover whole sheet with matzah, breaking pieces to fill in all the spaces.
  • Make Matzah Toffee: In a medium sauce pan combine brown sugar and butter.
  • Heat of medium heat until all brown sugar is dissolved.
  • Then continue to heat for 3-4 minutes until nice and bubbly and thick.
  • Don’t overcook or it will become too brown and taste burnt.
  • CAREFULLY pour toffee over all the matzah. Use a spatula to make an even layer of toffee over all the matzah.
  • Put whole sheet in oven for 15 minutes.
  • After 15 minutes all the toffee should be bubbling and hot.
  • Take our of oven and immediately cover with chocolate chips.
  • Wait about 3 minutes until chocolate is softened and use a spatula to spread evenly over all matzah.
  • Cover with crushed pecans and refrigerate for 30-45 minutes until chocolate has hardened.
  • Break into small pieces and put in tupperware.