Salted Caramel Pecan Matzo Crunch is a newish Passover tradition I’m sure will be passed down for generations to come. Marcy Goldman published the original recipe for matzo crunch in the Montreal Gazette in the mid ‘80s and it has since become a Passover standard.
I’ve been making mine since late ‘90s when I purchased Marcy Goldman’s now classic Treasury of Jewish Holiday Baking cookbook. My daughter who was in preschool when I first made matzo crunch for her is now in college. She gets her yearly fix of matzo crunch in a Passover care package lovingly sent from home.
A double dose of caramel makes this a Passover treat so lusciously rich you may forget it’s held together by humble matzo. If you’re in a time crunch, the caramel can be omitted and you will still be able to enjoy crunchy buttery wonder.
Salted Caramel Pecan Matzo Crunch
5-6 matzo (egg matzo makes an even richer candy)
1 cup (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
pinch kosher salt
½ tsp vanilla
1 ½ cup semi-sweet chocolate chips
1 cup chopped pecans
Caramel (recipe below)
½ tsp flaked sea salt (not coarse sea salt)
- Preheat oven to 350 degrees
- Line a sided cookie sheet completely with nonstick foil
- Cover the bottom of the lined cookie sheet with matzos. Break matzo into pieces to fit.
- In a 3 quart saucepan combine the butter and brown sugar. Stirring constantly, cook over medium low heat until mixture boils. Continue stirring and boil 3 minutes. Stirring mixture is essential or it will separate.
- Remove from heat, add vanilla and kosher salt and immediately pour caramel evenly over matzo. If needed, move pan around slightly to cover matzo completely.
- Bake for 12-15 minutes or until matzo crunch is lightly golden brown. Check every few minutes to make sure mixture doesn’t burn because it can become dark brown fairly quickly.
- Remove pan from oven and immediately sprinkle chocolate chips evenly over matzo. Let stand for 5 minutes then spread softened chocolate over matzo with offset spatula. Sprinkle with chopped pecans. Set aside while you make caramel.
- Make caramel from recipe below. Pour warm caramel in a zig zag patter over slightly set matzo crunch. Sprinkle with sea salt.
- Chill in pan in refrigerator about an hour until set. Matzo crunch can be broken into irregular shards or cut with knife into squares. Will keep the week of Passover.
½ cup light brown sugar
1/3 cup heavy cream
4 Tbs cup unsalted butter, cut into 8 pieces
4 Tbs cup light corn syrup
pinch kosher salt
- Bring brown sugar, cream, butter, corn syrup and salt to boil over medium heat. Stir until ingredients are melted and smooth then let mixture continue to boil without stirring until mixture reaches 240 degrees (about 8 minutes).
- Turn off heat and pour caramel over matzo crunch in zig zag pattern while still warm.
Matzo Crunch Variations:
- Substitute milks chocolate chips, white chocolate chips, bittersweet chocolate chips, or heath bar crunch bits for semisweet chocolate chips
- Substitute other toasted chopped nuts such as walnuts or almonds for pecans
*Adapted generously and with gratitude from A Treasury of Jewish Holiday Baking by Marcy Goldman