MATZO PRALINE (MATZO CANDY)
Posted on: April 1, 2020. Updated on: July 12, 2023.
by Carolina Gelen
This is the easiest 5 minute, 2 ingredient/3 ingredient sweet treat you could make this Passover: it’s parve, it’s delicious and you won’t even need a recipe to succeed.
INGREDIENTS (8-12 servings)
- 1 cup white sugar
- 100 grams matzo crackers
- 160-200 grams nuts of your choice (optional)
- the nuts can definitely be substituted with 100 grams of matzo crackers
- a pinch of salt
- chocolate (optional)
* If you’re making this for Passover, make sure the ingredients are kosher for Passover certified.
INSTRUCTIONS
Step 1
Start by crushing the matzo crackers in a bowl, using your hands.
Step 2
Next, roughly chop the nuts, if you are using any.
Step 3
Line a clean baking sheet with parchment paper.
Step 4
Get a pan on the stove, on medium high heat, and pour the sugar in. I recommend using a non-stick pan, it will be a lot easier to clean.
Step 5
Once the sugar starts melting, turn the heat to low/medium-low and wait for the sugar to get a light amber colour and fully liquify.
Step 6
Once the sugar has turned into a light amber colour and has fully melted, take the pan off the heat (the sugar will continue to caramelize and get darker) and toss in the chopped nuts and the matzo crumbs.
Step 7
Stir everything with a wooden spoon, making sure the matzo and walnut are fully coated in the melted sugar. Be very careful with the sugar, it is very, very hot and you don’t want to touch it by mistake!
Step 8
Next, pour all the sticky matzo mixture onto the baking sheet lined with parchment paper. There’s no need to make it look pretty at this point, just dump it all onto there and level it a bit and sprinkle some salt on top. Let the mixture cool off at room temperature for 10-20 minutes, until it has fully hardened.
Step 9
Once the matzo praline mixture has hardened and cooled down, it’s time to break it apart. You can do this by hand, or using something like a rolling pin, a wine bottle (preferably empty) or a ceramic cup.
Step 10
You could stop at the previous step, or, you could as well melt a bar of dark chocolate and drizzle it on top of each praline for some extra deliciousness.
Store the candy in a container, in a dry place at room temperature.
MATZO PRALINE (MATZO CANDY)
Ingredients
- 1 cup white sugar
- 100 grams matzo crackers
- 160-200 grams nuts of your choice (optional)
- the nuts can definitely be substituted with 100 grams of matzo crackers
- a pinch of salt
- chocolate (optional)
Instructions
- Start by crushing the matzo crackers in a bowl, using your hands.
- Next, roughly chop the nuts, if you are using any.
- Line a clean baking sheet with parchment paper.
- Get a pan on the stove, on medium high heat, and pour the sugar in. I recommend using a non-stick pan, it will be a lot easier to clean.
- Once the sugar starts melting, turn the heat to low/medium-low and wait for the sugar to get a light amber colour and fully liquify.
Once the sugar has turned into a light amber colour and has fully melted, take the pan off the heat (the sugar will continue to caramelize and get darker) and toss in the chopped nuts and the matzo crumbs.
- Stir everything with a wooden spoon, making sure the matzo and walnut are fully coated in the melted sugar. Be very careful with the sugar, it is very, very hot and you don’t want to touch it by mistake!
- Next, pour all the sticky matzo mixture onto the baking sheet lined with parchment paper. There’s no need to make it look pretty at this point, just dump it all onto there and level it a bit and sprinkle some salt on top. Let the mixture cool off at room temperature for 10-20 minutes, until it has fully hardened.
- Once the matzo praline mixture has hardened and cooled down, it’s time to break it apart. You can do this by hand, or using something like a rolling pin, a wine bottle (preferably empty) or a ceramic cup.
You could stop at the previous step, or, you could as well melt a bar of dark chocolate and drizzle it on top of each praline for some extra deliciousness.
Store the candy in a container, in a dry place at room temperature.
