MATZO CRACKER TOFFEE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Grease and line a 13-by-9-inch baking sheet.
• Break the sheets of graham crackers on the perforated lines into smaller 1-by-3-inch rectangles, and lay them out on the prepared baking sheet as close together as possible, covering the entire sheet.
• Mix the butter and sugar in a saucepan over medium heat. Once the butter and sugar mixture comes to a bubble, add the chopped pecans and stir together.
• Pour the mixture evenly over all of the crackers. Bake for 10 minutes and then cool, about 30 minutes. Break or cut into pieces to serve.

Steps:

• Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
• In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
• Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
• Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.