TAHINI BABY's Honey-Sesame Candied Matzo (pg. 293)
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YES, you're reading this right – I'm sharing one of my favorite TAHINI BABY recipes ahead of Passover. I really couldn't hold this one back from you. You need this one now.
This matzo crunch is SO ADDICTIVE. My inspo behind this was those individually wrapped sesame-toffee candies that were always at the checkout counter of my favorite Jewish deli growing up. Trust me, you'll want to whip up a double batch to keep this in stock at home. It really is the best matzo toffee I’ve ever had AND I’ve had a lot
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Photo Credit: Chris Bernabeo
Ingredients
- 1 teaspoon extra-virgin olive oil, plus more for greasing
- 21⁄2 matzo squares
- 1⁄2 cup honey
- 1⁄2 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 cups sesame seeds, plus more for garnish, toasted in a dry pan until golden and fragrant
- 6 ounces bittersweet chocolate, chopped
- Flaky sea salt and/or shredded halva, for garnish
Directions
Lightly coat a spatula with olive oil and set aside. Line a baking sheet with parchment paper and arrange the matzo on top so that the pieces are touching. Set aside.
- In a medium pot, combine the honey, brown sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes, until the mixture darkens slightly.
- Stir in the butter. When it has melted completely, add the sesame seeds and olive oil and let the mixture come to a boil, continuing to stir. Heat for another 2 minutes, until the mixture is nice and thick.
- Immediately pour the candied sesame mixture over the matzo. Use your oiled spatula to spread the mixture into a smooth, even layer that completely covers the matzo. Transfer the baking sheet to the freezer and chill until the matzo is hardened, about 15 minutes.
- Meanwhile, place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes total. Pour the chocolate over the set candied matzo, using a spatula to spread it in a smooth, even layer that completely covers the matzo.
- Immediately sprinkle with flaky salt, toasted sesame seeds, and/or shredded halva. Transfer the baking sheet back to the freezer until the chocolate is set, about 15 minutes. Break up the candied matzo into big, delicious pieces and serve.
- The candied matzo can be stored in an airtight container at room temperature for up to 7 days or in the freezer for up to 2 weeks.
Recipe Note
You can skip the matzo and make this as a toffee-like candy instead. Just pour the caramel into a greased, parchment paper–lined 9-inch pan and let it set. Cut into rectangles and enjoy!