CARAMEL MATZOH CRUNCH
Make and share this Caramel Matzoh Crunch recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Cover two rimmed baking sheets completely with foil.
- Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
- Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes (use a timer; this is important), stirring constantly.
- Remove from heat and pour over the matzo, covering completely.
- Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
- Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
- While still warm, break into squares or odd shapes.
- Place pans in freezer to chill until set.
- Remove and store in airtight container for up to a week.
Nutrition Facts : Calories 2716.5, Fat 159.9, SaturatedFat 99.5, Cholesterol 325.4, Sodium 93.5, Carbohydrate 321, Fiber 16.6, Sugar 142.3, Protein 28.7
CARAMEL MATZO CRUNCH
I made this for our Sedder last night, and it was a huge hit! Kids and adults enjoyed it equally, I hope you do too.
Provided by Mizzy
Categories Frozen Desserts
Time 25m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F.
- Line a large (or two smaller) cookie sheet completely with foil.
- Cover the bottom of the sheet with baking parchment on top of the foil.
- This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes, stirring constantly.
- Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand for 5 minutes, then spread the melted chocolate over the matzoh.
- While still warm, break into squares or odd shapes.
- Chill, still in the pan, in the freezer until set.
Nutrition Facts : Calories 139.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 19.5, Sodium 4.2, Carbohydrate 14.8, Fiber 0.5, Sugar 12.2, Protein 0.6
CARAMEL MATZO CRUNCH
Amazing Passover snack that will be requested throughout the entire year! Very crunchy and yummy!! Addictive snack!
Provided by eblissful
Categories Dessert
Time 25m
Yield 1 large bowl
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Line a large (or two smaller) cookie sheets completely with foil.
- Cover the bottom of the sheet with baking parchment on top of the foil.
- (This is very important since the mixture becomes sticky during baking.) Line the bottom of the cookie sheet evenly with the matzo, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 2 to 4 minutes.
- Boil for 3 minutes, stirring constantly.
- Remove from the heat and pour over the matzo, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°F.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning.
- If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan.
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand for 5 minutes, and then spread the melted chocolate over the matzo.
- While still warm, break into squares or odd shapes.
- Chill, still in the pan, in the freezer until set.
- (It wasn't completely necessary to cut or break the pieces apart until after it was good and solid.) As a variation, use"coarsely chopped white chocolate or a combination of white and dark, and chopped or slivered toasted almonds, sprinkled on top as the chocolate sets.
- You can also omit the chocolate for a caramel-alone butter crunch.
Nutrition Facts : Calories 4553.3, Fat 249.5, SaturatedFat 154.3, Cholesterol 488.1, Sodium 180.5, Carbohydrate 595, Fiber 17.4, Sugar 433.1, Protein 27.6
CARAMEL CRUNCH
Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 4-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.
Nutrition Facts : Calories 324 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 312mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
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CARAMEL MATZO CRUNCH - JAMIE GELLER
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Cuisine Jewish FoodCategory DessertsServings 8Total Time 15 mins
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).
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