Caramelmatzocrunch Recipes

CARAMEL MATZO CRUNCH

Steps:

• 1 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. 2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. 3 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. 4 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). 5 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. 6 VARIATION: You can also 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 buttercrunch. Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely. White sugar: If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions: Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version. Source: BetterBaking.com

CARAMEL MATZO CRUNCH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a large cookie sheet with foil, either two layers or one layer foil and a second layer of parchment - makes for an easy cleanup.
• Line bottom of pan evenly with matzo boards, cutting extra pieces of matzo, as required, to fit any spaces on the cookie sheet as evenly as possible.
• Combine margarine or butter and brown sugar, even parts, in a medium to large heavy-bottomed saucepan; the mixture will become very hot - be careful to avoid spatters. Cook over medium heat, stirring constantly, until mixture comes to a boil and turns into caramel. Continue cooking three more minutes, stirring constantly. Remove from heat and pour over matzo.
• Place in hot oven and immediately reduce heat to 350 degrees Fahrenheit. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 degrees Fahrenheit, and return to oven).
• Remove from oven and sprinkle matzo boards immediately with chopped chocolate or chips. Let stand five minutes, then spread melted chocolate over matzo using a spatula or large spoon.
• While still warm, cut into squares or odd shapes. Chill in refrigerator until set. (Optional: sprinkle top with chopped white chocolate or sprinkle toasted chopped almonds over warm chocolate as it sets.)

CARAMEL MATZOH CRUNCH

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.

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

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.
• This makes a good gift.
• Variation:
• You can also 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 buttercrunch.

CARAMEL NUT CRUNCH

Steps:

• In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.

CARAMEL CRUNCH

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.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CHOCOLATE-CARAMEL MATZO TOFFEE

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.

CARAMEL MATZO CRUNCH

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.