Chocolate and Hazelnut Matzo Toffee
4 sheets plain matzo crackers
1 cup margarine
1 cup brown sugar
1 bag semi-sweet chocolate chips
1 cup chopped roasted hazelnuts, pecans, walnuts, or almonds
1 teaspoon flaky salt
Prepare the oven and the baking sheet: Preheat the oven to 400ºF. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking two of the pieces so it all fits in the pan. Make the toffee: In a medium saucepan, combine the margarine and sugar over medium heat. Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage (270-289ºF). It takes about 10-11 minutes total for the mixture to get up to temperature—your timing may vary depending on the size and thickness of your saucepan and the power of your stove. A thermometer is the easiest way to ensure consistent results. 3 Add the toffee to the matzo: Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer. Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter/sugar has become bubbly all over. Add the chocolate and the nuts: Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt (I like to leave the baking sheet on the stove on top of the warm oven for this step). Use an offset spatula to spread the chips out in an even layer over the toffee. Before the chocolate cools, sprinkle the toasted nuts and salt (if using) over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate—this will help them adhere better when the toffee has set up. Cool and cut the toffee: Let the toffee cool completely—this will take about 2 to 3 hours, depending on how hot it is in your kitchen. Cut it into squares and serve. The toffee will keep in a tightly lidded container or zip-top bag for up to 2 weeks, or frozen for up to 2 months.