Passover just got a whole lot sweeter with this Pecan Pie Matzo Crunch recipe!
Passover is a time for family, friends, and food. But for those following dietary restrictions during this holiday, finding delicious and festive recipes can be challenging. Luckily, there are plenty of creative and tasty options that are perfect for Passover, like this Pecan Pie Matzo Crunch.
Matzo crack, matzo brittle, or matzo caramel crunch, whatever name you call it, we can all agree that we can call it delicious. Matzo brittle is typically made with a mixture of butter (or margarine, to make it pareve), and brown sugar, cooked until it reaches a soft-crack stage, and poured over top of matzo, baked until bubbly, and finished with chocolate. It’s a sweet treat that magically disappears from the table.
But why settle for the classic chocolate crunch when you can reimagine it with a twist? Inspired by my husband’s all-time favorite dessert, the pecan pie, this chocolate-free matzo brittle is loaded with pecans, a sprinkle of cinnamon, and flaky sea salt for a sweet and salty treat that the whole family will love!
Not only is this recipe delicious, but it’s also easy to make and can be stored for later. It’s perfect for those looking to make a Passover treat that will impress their family and friends.
Passover is a special holiday that is rich in tradition and meaning. This Pecan Pie Matzo Crunch is a perfect addition to your Passover table and is sure to become a new family favorite.
Scroll down below for a list of what you’ll need to make this delicious treat!
Need other ideas for Passover? Check out my other recipes here!
Pecan Pie Matzo Crunch
Author: Micah Siva
Serves: A crowd!
- 4 to 6 unsalted matzos
- 1 cup margarine or butter, unsalted
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 ½ cup pecans, finely chopped
- Flaky sea salt
Preparation:
- Preheat the oven to 400F, and line a large baking sheet with aluminum foil and/or parchment paper. Hint: for easy clean up, line with foil, then parchment.
- Place the matzos on the baking sheet in a single layer, breaking the pieces to fit the sheet.
- In a medium saucepan, combine the margarine, sugar, and cinnamon over medium heat. Let come to a boil until it reaches 270-280F on a candy thermometer. This will take about 10 minutes total. Once it starts to boil, it should take about 3 minutes to reach the soft crack stage of 270-280F.
- Pour the toffee mixture onto the matzo. Top with the pecans. Working quickly, using a spatula to spread it in an even layer. Tap the tray two to three times on the counter to help the nuts settle.
- Place the sheet in the oven, and bake for 4 to 5 minutes, until the toffee mixture is bubby. Remove from the oven and sprinkle with salt.
- Let cool completely and use your hands to break it into smaller pieces.
- Store in an airtight container at room temperature for 2 weeks, or in the freezer for up to 2 months.