Salted Matzo Toffee

Author Notes

My mom’s recipe, sort of. It's lived on a handwritten index card for decades and almost certainly was adapted from Marcy Goldman's A Treasury of Jewish Holiday Baking. I kept the little ingredient list and adjusted the finer details. Salted instead of unsalted matzo, salted instead of unsalted butter, and, yeah, a little flaky salt on top too. I know you’re thinking that’s overkill. It’s not. The toffee is outrageously sweet, and longing for balance. Dark aka bittersweet chocolate helps too—aim for 60 percent cacao or higher. If there’s a whole-wheat matzo you love, this is a good time to show it off. And when it comes to toppings, have fun. You could skip them altogether, or go nuts with whatever is in your pantry. Try flaky salt and freshly ground black pepper (my favorite), red pepper flakes or your favorite dried chile powder (especially chipotle), dried fruit (tart cherries, golden raisins, sliced apricots), freeze-dried fruit (raspberries, strawberries, bananas), crystallized ginger, candied citrus peel, roasted nuts (cashews, pistachios, almonds, pecans), toasted coconut flakes, crushed potato chips. I also love sesame seeds, but keep in mind that these are considered kitniyot, which many Jews avoid during Passover. Just pick and choose what works for you and the lucky people you’re feeding. And if you happen to have extra—good. Broken into pieces and packed in an airtight container, matzo toffee is happy to hang out in the freezer, waiting for whenever you need a sweet snack. —Emma Laperruque