mmm... toffee

Today I'm making matzoh crack, aka buttercrunch matzoh, aka toffee matzoh, aka just plain crack.  

 tasty tasty crack. With salt.

tasty tasty crack. With salt.

Here's the thing: it's dead easy.  Really and truly.  It's hard to mess up, ever.  And it has a perfect balance of sweet and salty and crunchy.  And at Christmastime, make it with saltines--salted side up--and it's Christmas Crack.  

TOFFEE HAS NO RELIGION PEOPLE! It crosses boundaries, it unites us all!

But first, a Digression. I need to confess something that many folks who know me in person already know (and many are horrified by): I don't like chocolate. 

I never have.  Sure, I like white chocolate, but as any true chocolate fan will tell you (loudly), that's not real chocolate.  That's essentially fat and sugar (which is why, I say, it's so damn good).  But honest to god chocolate? Gross. I like the texture, but the flavor is just TOO much.  And that's saying something coming from a girl who loves pate and butter and cream and all things rich. And don't even get me started on dark chocolate--ugh.  Give me buttery toffee or caramel or fruit flavors all day long, yo.

(The going theory, by the by, is that I'm a supertaster with weird quirks.  That's another post tho)

But anyway, back to the matzoh crack.  For all of my dislike of chocolate, it works here.  And I just skimp on half the tray for me, and over do it on the other half of the tray for everyone else in the world who thinks I'm cray. 

Matzoh / Saltine Crack

  • several sheets of matzoh or about 40ish saltine crackers
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 tsp vanilla
  • 2 cups chocolate chips
  • 1 cup chopped nuts (optional, I like pecans or walnuts)
  • flaky salt (optional, but if you don't include it you're dead to me)

What to do:

  • preheat your oven to 400 deg. Line a baking sheet (the kind with a rim) with tinfoil.  You can also use parchment and foil if you're fancy, but I am lazy.
  • break up the matzoh into more manageable pieces if you like, and arrange in a single layer on the foil-lined-sheet.  If you're using saltines, arrange in a single layer, salt side up
  • in a heavy bottomed saucepan (so it doesn't burn), melt the butter and sugar together.  Bring to a boil and boil for 3 minutes. Off the heat, stir in a healthy glug of vanilla.  Or if you're precise, measure it. 
  • Carefully pour the butter-sugar mixture over the matzoh or saltines, making sure everything is evenly covered.
  • Pop in the oven and bake for 6-7 minutes.  Err on the side of longer, the sugar should bubble all over, especially in the corners.  Underbaking will make the toffee chewy instead of crispy.
  • Remove from oven, and while hot, sprinkle the chocolate chips evenly over the top of the candy.  Let sit for a minute to let the chips melt a bit--they will not lose their shape because chocolate is like that--and then use a spatula to spread the chocolate evenly across the candy. 
  • sprinkle warm chocolate with the flaky salt and nuts if you're using them.
  •  Let sit at room temp until set, break into pieces and store in an airtight container in the freezer.