Did you ever feel like somehow you were the only person not in on the secret? Well at the moment I’m feeling that way. I’d finalized my Passover menu for this year and began my work putting together the lists that will help ensure I don’t forget anything. Then I came across this:
So, what I am wondering is how Marcy Goldman’s Caramel Matzoh Crunch managed to elude me up until now? Seriously, how have I hosted so many Passover Seders over the years and never made this sweet, crunchy, chocolaty, buttery goodness? (Did I use enough adjectives you think?) I must be the only Jew in the Diaspora who has successfully missed this recipe. Why didn’t you tell me about it!?
I have to say, Marcy was so right when she called this “absolutely magnificent”. It’s easy to make and with the possible exception of matzoh, it uses pantry staples: brown sugar, butter and chocolate morsels. Isn’t melting butter and sugar just heavenly?
For the most part I followed the recipe as written (not typical behavior) but do plan to make with one little tweak: I am going to sprinkle some of it with fleur de sel (I’ll leave some without too). After a quick tasting, I just felt it was soooo sweet that I really needed that bit of salt to balance it. I don’t know, maybe it’s just me. As this was just a test run, I made half of a batch which worked out just fine…I bet you could double it too without a problem.
Seems my taste testers agree! That’s my stepson Adam and his wife Natalie both of whom I love as if they were my own children. Can you tell they’re newlyweds? I suspect you will be seeing a lot of them on this blog.
I think I will make this again post-Passover and use dark chocolate and some nuts. Can’t use nuts at the Seder because my nephew is highly allergic.
UPDATE: My taste testers agreed that the addition of the fleur de sel was an improvement.