Half way through the week cupcakes! Let's celebrate with some croccante!
Uh yeah, we had no idea what croccante is either. But that certainly didn't stop us from making (and eating) an entire batch of it.
We see caramel, we see chocolate, we see cayenne...we're intrigued...who has time to google croccante?
We're too busy yanking the matzo down from the top shelf & whipping out the chocolate chips.
And so we made it. And then we googled it. After we'd determined through our rigorous QC process it was worthy of our precious googling time of course.
Newsflash muffins - it's a fancy Italian word for brittle.
This version if perfect for your Passover or Easter feast. But if you expect it to stick around til this weekend you should probably plan on making a few batches.
Matzo Almond Croccante
Adapted from Bon Appetit
5 sheets matzo
1 3/4 cups sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup honey
1/4 cup water
1/3 cup sliced almonds
1/2 teaspoon cayenne pepper
1 tablespoon coarse sea salt
1 cup semisweet chocolate chips, melted
Line a rimmed baking sheet with parchment paper. Arrange matzo on baking sheet in one layer, breaking pieces as necessary to cover most gaps.
In a small saucepan over medium low heat, stir sugar, butter, honey and water until sugar dissolves, about 5-7 minutes. Turn up heat to medium high and let mixture boil without stirring, swirling every few minutes, until mixture is a pale brown color, 11-13 minutes. *Note - careful not to burn the mixture! It goes form lighr brown to burned brown pretty quickly so pay attention.
Pour caramel evenly over matzo and cover with almonds, cayenne, sea salt and melted chocolate. Let stand until caramel and chocolate sets, about half an hour, then break into pieces and serve.