Silly me. I thought that after Scotland and once SFC was home I’d have all kinds of time right off the bat to sit down and share stories. That so has not happened.
I’ve only just today put the finishing touches on my Scotland pictures. As much as I think Flickr and Picnik are my new bff’s, they are needy and take a lot of time. So I think we need a break from each other for a while. But I don’t want them to feel unloved so please do mosey on over to Flickr and check out the pictures. There’s a direct link in the sidebar or you can use this link http://www.flickr.com/photos/pmf1852
In the moments when I haven’t been Flickring or Picniking or working, I’m being quite domestic. I won’t bore you with the mundane. Instead, I’ll share what I’m calling “Cracktastic!” Once you try this, you’ll know why. I divided a batch between home and the office. The office bag got devoured in one morning. The home stash lasted a little longer only because I hid it from myself and SFC.
Chocolate-Covered Caramelized Matzoh Crunch
As posted by David Lebovitz
Makes approximately 30 pieces of candy
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375 degrees.
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325 degrees, then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
This is the snazzy photo from davidlebovitz.com
And here’s what mine looked like: